Blueberry Banana Buckwheat Pancakes (Gluten-Free, Vegan)

Image

Yield: 6 (4-inch) pancakes

Ingredients:

  • 3/4 cup light buckwheat flour
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • 3/4 cup + 2 tbsp almond milk
  • 2 tbsp pure maple syrup (or other liquid sweetener)
  • 1 tsp pure vanilla extract
  • 1 medium ripe banana, diced
  • Frozen blueberries
  • 1/2 cup blueberries (optional)

Directions

1. Preheat a large non-stick skillet over medium heat.

2.Place flour into a large bowl. Now whisk in the rest of the dry ingredients (cornstarch, baking powder).

3. Pour in the almond milk, maple syrup, and vanilla extract. Whisk the batter until no clumps remain.

4. Fold in the diced banana. If using fresh blueberries, mix them in now.

5. Lightly grease skillet. Scoop 1/4 cup of batter onto the preheated skillet. If using frozen blueberries, sprinkle on a heaping tablespoon of blueberries. Cook until many bubbles appear and then flip and cook for another couple minutes. Repeat for the other pancakes.

Note: If using frozen blueberries, pour batter onto skillet first and then top with blueberries to prevent bleeding.

Image

Adapted from: http://ohsheglows.com/2012/03/08/vegan-gluten-free-vanilla-blueberry-buckwheat-pancakes/#ixzz2x4vHXiLA

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s