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–+ servings
Gluten-free Buckwheat Pancakes with Bananas and Coconut
Elle

Coconut Buckwheat Pancakes

5 from 1 vote
Delicious buckwheat pancakes with a subtle coconut flavor. Gluten-free.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: Gluten-free
Calories: 102

Ingredients
  

  • 1 cup buckwheat flour (140 g)
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla powder (optional)
  • pinch sea salt
  • 2 large eggs
  • 2 tablespoons coconut oil, melted
  • 1 cup unsweetened almond milk (250 ml) (alternatively unsweetened rice-coconut drink)
  • Coconut oil for the skillet

Instructions
 

  1. In large bowl, whisk together flour, baking powder, vanilla, and salt. In another bowl, whisk together eggs, melted coconut oil, and almond milk; pour over dry ingredients and whisk until combined.
  2. Melt a little coconut oil in non-stick skillet over medium-high heat. Ladle or pour batter (about 1/4 cup / 50 mL per pancake, into the pan; spread slightly to form pancakes. Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottom is golden brown, about 1 minute.
  3. Drizzle with maple syrup and top with fresh fruit. Enjoy!

Nutrition

Calories: 102kcal

Notes

If you really love coconut feel free to add 2 tablespoons unsweetened flaked coconut to the batter or sprinkle some on top of the buckwheat pancakes when serving.

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