Best 6 Gluten Free Blueberry Banana Buckwheat Pancakes Recipes

GLUTEN-FREE BLUEBERRY PANCAKES WITH CARAMELIZED BANANAS

Steps:

• Start by putting the chia seeds into a mug with 3/4 cup water. Let this sit for 20 minutes until the seeds expand to a gel.
• Place all the other ingredients, except the blueberries and the chia mixture, into a food processor with a scant 1/2 cup water and blend until you have a smooth batter. Transfer the mixture to a bowl and stir in the blueberries, then the chia gel.
• Heat a nonstick frying pan with the coconut oil, maple syrup and cinnamon over medium-high heat until it is all really hot and bubbling. Add the banana slices; they should sizzle the moment they hit the pan.
• Reduce the heat and cook for 2-3 minutes, stirring occasionally to make sure the slices are fully coated and cooking evenly. When they're done they should be soft, gooey and coated in a caramelized deliciousness! Transfer to a bowl and keep warm; wipe out the frying pan.
• Oil the pan with a little coconut oil. Place over high heat until it's really hot. Now simply add 2 heaping tablespoons of batter to the pan for each pancake, use a spoon to shape into an even round and let it cook for about 2 minutes per side, flipping it over once. Repeat for each pancake, until all the batter has been used, keeping them warm in a low oven until you're ready to eat. Serve pancakes with maple syrup and the caramelized bananas.

BLUEBERRY BANANA BUCKWHEAT PANCAKES

Steps:

• In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, milk, honey, vanilla, eggs, and butter.
• Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.
• Preheat a large nonstick griddle or skillet over a medium flame.
• Ladle the batter onto the skillet with a 1/4-cup measure.
• Place about 5-6 blueberries and 3-4 slices of banana on top of each pancake and continue to cook until the pancakes turn golden brown on the bottom and bubbles are forming on top.
• Flip the pancakes and cook the other side until golden brown, about 1-1/2 minutes.
• Serve with pure maple syrup.

GLUTEN-FREE BUCKWHEAT BANANA PANCAKES

Steps:

• In a large bowl, mix the buckwheat flour, ground flax, salt, baking powder and baking soda.
• Add mashed banana, vegan milk and agave syrup to the dry ingredients and mix to combine, until you obtain a thick but runny batter.
• Grease a cast-iron skillet and heat over medium heat.
• Scoop 1/4 cup batter into the skillet and cook until little bubbles appear on the surface (about two minutes). Flip over and cook for two more minutes.
• Transfer on a plate and cover with a clean towel to keep warm.
• Continue the same with the remaining batter, greasing the skillet every time you start a new pancake.
• Before serving, top with banana slices, toasted almonds and a drizzle of organic raw honey.

BUCKWHEAT BANANA BLUEBERRY PANCAKES

Steps:

• 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.

BLUEBERRY BANANA BUCKWHEAT PANCAKES

Steps:

• Start by making your flax egg mixing 1 Tbsp of ground flax seed into 3 Tbsp of water in a small bowl. Stir and let sit for 5-10 minutes. Next you want to add the banana, vanilla extract and cinnamon to a large bowl. Mash the banana until it forms a thick paste or "mush." It will smell lovely. Add the rest of the ingredients except the milk. Combine the ingredients adding the milk 1/2 cup at a time until desired consistency is reached. It should be slightly runny and a bit airy.** Let it sit while you heat a pan with the coconut oil on medium heat. Once the pan is hot spoon batter onto pan and create whatever shape and size you like. Sprinkle desired amount of blueberries on the pancake as it cooks. Flip the pancake over once you see air bubbles throughout the pancake (~5 mins). Cook for another 3-5 minutes on the other side. Continue process until all batter is used. Serve immediately with your favourite toppings or suggested toppings above.

GLUTEN-FREE BLUEBERRY BANANA BUCKWHEAT PANCAKES

Steps:

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