Buckwheat Banana Blueberry Pancakes

These Buckwheat Banana Blueberry Pancakes are vegan, gluten-free, refined sugar-free, and absolutely delicious! Perfect for a slow Sunday breakfast or brunch!

Pancakes Ingredients:

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Buckwheat Banana Blueberry Pancakes

• Author: The Healthful Ideas
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: 20 pancakes 1x
• Category: Breakfast
• Method: Cooking
• Cuisine: American
• Diet: Vegan

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Description

Delicious vegan and gluten-free blueberry pancakes.

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Ingredients

Scale 1x2x3x

• 1 cup buckwheat flour
• ⅓ cup tapioca flour
• ¼ cup chickpea flour
• ½ cup shredded coconut
• ½ cup rolled oats
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp sea salt
• 1 tsp cinnamon
• ½ tsp ground ginger
• 1 tsp vanilla extract
• 1 cup almond milk (or other plant milk - oat, rice, cashew, but not canned coconut milk)
• 3 bananas, mashed (1 cup + 2-3 tablespoon when mashed)
• 2 tbsp maple syrup (+ more for serving)
• ½ cup blueberries (wild or regular, fresh or frozen)
• Coconut oil (for cooking)
• Fresh or defrosted berries (for serving)

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Instructions

1. In a big bowl, mix all the dry ingredients together.
2. In a smaller bowl mix together the milk, mashed bananas, and maple syrup.
3. Pour the liquid into the dry ingredients and mix until well combined.
4. Fold in the blueberries.
5. Heat ½ teaspoon of coconut oil in a pan over medium-high heat.
6. Scoop about 1 tablespoon of the batter in the pan for each pancake (I made them quite big and thick and did a heaping tbsp).
7. Lower the heat to low-medium and cook for 2-3 minutes on each side. Flip when bubbles start to appear. They should be easy to flip once the bottom is cooked.
8. Keep them warm in the oven while you prepare your toppings.

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Notes

If you don't have any blueberries, you can use vegan chocolate chips or crumbled frozen raspberries.

Keywords: pancakes, gluten-free, vegan, breakfast