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apple banana buckwheat pancakes

Course Breakfast
Keyword pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 pancakes

Ingredients

  • 1/2 cup buckwheat flour
  • 1 cup gluten free flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ripe banana, mashed
  • 1 cup milk
  • 2 tablespoons lemon juice
  • 2 tablespoons coconut oil, melted
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • cooking spray
  • 1/2 small apple, cored and thinly sliced
  • ground cinnamon and coarse sugar, for sprinkling
  • butter slices and maple syrup, for serving

Instructions

  1. In a large bowl, whisk together the buckwheat flour, gluten free flour, brown sugar, baking powder, baking soda, and salt until well combined. Make a well in the middle of dry ingredients.

  2. In a separate small bowl, mash the banana with a fork then whisk in the milk, lemon juice, melted coconut oil, beaten egg, and vanilla extract until well combined.

  3. Pour wet ingredients into the well of dry ingredients (in the large bowl) then whisk until well combined.
  4. Preheat oven to 200F and place a baking sheet inside oven.

  5. Heat a large nonstick skillet over medium heat then coat with cooking spray. Add heaping 1/4 cups of batter to the skillet then cook, topping each pancake with 3-4 apple slices and a sprinkle of cinnamon and coarse sugar when bubbles start to form, until undersides are golden and edges are set (about 2-3 minutes). Flip pancakes then cook an additional 2-3 minutes more. Transfer cooked pancakes to oven to keep warm then repeat with remaining batter. Serve with butter slices and maple syrup then enjoy!