Gluten-Free Blueberry Banana Buckwheat Pancakes

Vegetarian and gluten-free buckwheat pancakes. Buckwheat comes from a fruit seed and is related to rhubarb. It is wheat-free and grain-free, though often inaccurately referred to as a grain.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 239 Calories

Ingredients

• 2 eggs
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• 1 cup coconut milk
• 1 cup fresh blueberries
• 1 cup buckwheat flour
• 2 tablespoons butter, divided
• 1 banana, mashed
• 1 tablespoon raw honey
• ¼ teaspoon Himalayan pink salt

Recipe Instructions

Step 1

Mix buckwheat flour, cinnamon, and salt together in a large bowl. Make a well in the center; fill with coconut milk, eggs, honey, 1 tablespoon butter, and baking soda. Mix batter until smooth.

Step 2

Fold blueberries and banana into the batter; stir gently to combine.

Step 3

Melt the remaining 1 tablespoon butter on a griddle over medium-low heat. Drop 1/4 cup batter on the griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 3 minutes. Repeat with the remaining batter.