Buckwheat Banana Blueberry Pancakes

Delicious vegan and gluten-free blueberry pancakes.

Units Scale

1 cup buckwheat flour
1/3 cup tapioca flour
1/4 cup chickpea flour
1/2 cup shredded coconut
1/2 cup rolled oats
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
1/2 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 tbsp when mashed)
2 tbsp maple syrup (+ more for serving)
1/2 cup blueberries (wild or regular, fresh or frozen)
Coconut oil (for cooking)
Fresh or defrosted berries (for serving)

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In a big bowl, mix all the dry ingredients together.
In a smaller bowl mix together the milk, mashed bananas, and maple syrup.
Pour the liquid into the dry ingredients and mix until well combined.
Fold in the blueberries.
Heat 1/2 tsp of coconut oil in a pan over medium-high heat.
Scoop about 1 tbsp of the batter in the pan for each pancake (I made them quite big and thick and did a heaping tbsp).
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.
Keep them warm in the oven while you prepare your toppings.

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

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Find it online: https://thehealthfulideas.com/buckwheat-banana-blueberry-pancakes/