Description
These gluten-free pancakes are heart-healthy, nutrient-packed and full of beneficial fiber!
Ingredients
- 1 cup Buckwheat Flour
- 1 cup Oat Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Sea Salt
- 2 teaspoons Cinnamon
- 2 Tablespoons Ground Flaxseeds
- 2 cups Water
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Maple Syrup
- 1 Banana, Sliced
- ¼ cups Chocolate Chips
Preparation
In a medium bowl, combine buckwheat flour, oat flour, baking powder, salt, cinnamon, and flaxseeds. Add water, vanilla, and maple syrup. Stir until just combined. Add bananas and chocolate chips.
Heat a pancake pan. Once a few drops of water sizzles on contact with the hot surface, you are ready to cook the pancakes.
Lower stovetop temperature to medium-low heat and begin by dropping ¼ cup of the batter on the lightly oiled surface. Cook until small bubbles form on the surface, about 1–3 minutes. Flip and cook for another 30 seconds to a minute. Don’t overcook or the pancakes will become dry. Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary.
Serve pancakes immediately with toppings of your choosing.
