Start your day on a delicious note with these fluffy Buckwheat Banana Blueberry Pancakes! Bursting with the natural sweetness of ripe bananas and the juicy pop of fresh blueberries, this gluten-free breakfast treat is not only a feast for the taste buds but also a wholesome way to fuel your morning. In just 25 minutes, you can whip up a batch that will have your family begging for seconds. Ready to elevate your breakfast game? Let’s dive into this simple yet scrumptious recipe that will make your mornings brighter!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Breakfast
Serves: 4 servings
Ingredients
- 1 cup buckwheat flour
- 1 ripe banana
- 1 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup blueberries
- Butter for cooking
Instructions
- In a large mixing bowl, mash the ripe banana thoroughly until it becomes a smooth puree.
- Add milk to the mashed banana and whisk together until well combined and creamy.
- Sift the buckwheat flour into the wet ingredients, then add baking powder and salt. Gently mix until just combined, being careful not to overmix. Some small lumps are okay.
- Let the pancake batter rest for 5 minutes to allow the flour to hydrate and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter.
- Using a 1/4 cup measure, pour batter onto the heated surface, leaving space between each pancake.
- Sprinkle a few fresh blueberries onto each pancake while the batter is still wet.
- Cook until small bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, adding butter to the pan as needed between batches.
- Serve warm with additional blueberries, a drizzle of maple syrup, or a dollop of yogurt if desired.
Tips
- Choose Ripe Bananas: The riper the banana, the sweeter your pancakes will be. Look for bananas with plenty of brown spots for the best flavor.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. A few lumps are perfectly fine and will result in lighter pancakes.
- Rest the Batter: Allowing the batter to rest for 5 minutes helps the buckwheat flour hydrate and improves the texture of your pancakes.
- Control the Heat: Keep your skillet at a medium heat. If it’s too hot, the pancakes will burn on the outside while remaining uncooked on the inside.
- Experiment with Toppings: Feel free to get creative with toppings! Try adding a dollop of Greek yogurt, a sprinkle of nuts, or a drizzle of honey for an extra touch.
- Make Ahead: You can prepare the batter the night before and store it in the fridge. Just give it a good stir before cooking in the morning.
- Freeze for Later: These pancakes freeze well! Make a double batch and store them in an airtight container for a quick breakfast option on busy mornings.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 10mg
