Gluten Free Blueberry Banana Buckwheat Pancakes Recipes

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GLUTEN-FREE BLUEBERRY PANCAKES WITH CARAMELIZED BANANAS



Gluten-Free Blueberry Pancakes with Caramelized Bananas image

A thick stack of these flourless pancakes is a dream breakfast, especially when piled high with caramelized bananas, some extra maple syrup and a big dollop of crunchy almond butter.

Provided by Ella Mills

Categories     Breakfast     Brunch     Quick & Easy     Quick and Healthy     Seed     Oat     Banana     Blueberry     Maple Syrup     Wheat/Gluten-Free

Yield Makes about 12 pancakes

Number Of Ingredients 13

For the pancakes:
2 tablespoons chia seeds
2 1/2 cups rolled oats
2 overripe bananas
3 tablespoons maple syrup
2 tablespoons coconut oil, plus more to cook
Pinch of salt
1 cup blueberries
For the caramelized banana bites:
4 bananas, cut into 3/4-inch-thick slices
1 tablespoon coconut oil
3 tablespoon maple syrup
1 teaspoon ground cinnamon

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



Blueberry Banana Buckwheat Pancakes image

Provided by Deborah

Categories     Breakfast

Time 30m

Number Of Ingredients 14

3/4 cup buckwheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup whole milk (you can use non-fat)
1 tablespoon honey
1/2 teaspoon pure vanilla extract
2 large eggs
2 tablespoons unsalted butter, melted (you can use canola oil instead)
1 cup blueberries
1 banana, peeled and cut into thin slices
1/2 cup real maple syru

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



Gluten-Free Buckwheat Banana Pancakes image

Delicious gluten-free, sugar-free and vegan pancakes, with banana flavor, crunchy toasted almonds and bathed in raw honey.

Provided by The Awesome Green

Categories     Breakfast     Gluten-Free

Time 25m

Number Of Ingredients 11

1 cup buckwheat flour
1 tbsp agave syrup
1&1/2 cup unsweetened almond milk
1 ripe banana (mashed)
2 tbsp ground flax
1 tsp baking powder
1 tsp baking soda
1 tsp freshly squeezed lemon juice
1/8 tsp pink Himalayan salt
Coconut oil (for the skillet)
Toasted almonds (banana slices,diced strawberries and maple syrup to serve)

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.

Nutrition Facts : Calories 197 kcal, ServingSize 1 serving

BUCKWHEAT BANANA BLUEBERRY PANCAKES



Buckwheat Banana Blueberry Pancakes image

Delicious vegan and gluten-free blueberry pancakes.

Provided by The Healthful Ideas

Categories     Breakfast

Time 30m

Number Of Ingredients 17

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)

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.

Nutrition Facts : ServingSize 4 pancakes, Calories 295 calories, Sugar 15.5 g, Sodium 230.2 mg, Fat 8.3 g, SaturatedFat 6.1 g, TransFat 0 g, Carbohydrate 51.8 g, Fiber 7.5 g, Protein 6.9 g, Cholesterol 0 mg

BLUEBERRY BANANA BUCKWHEAT PANCAKES



Blueberry Banana Buckwheat Pancakes image

Super easy, healthy, vegan blueberry banana buckwheat pancakes

Provided by By Jess Dalliday

Time 25m

Number Of Ingredients 16

1 flax egg
1 large ripe banana
1/4 tsp cinnamon
1 tsp vanilla extract
1/2 cup buckwheat flour
1/2 cup whole wheat flour (try oat flour here for GF version)
1/8 cup oat bran
2 Tbsp baking powder*
1/2-1 tsp salt
1- 1 1/2 cups of your favourite nut milk
1 Tbsp coconut oil
1 cup of fresh or frozen blueberries
1 handful of blueberries, blackberries, or any of your favourite berries
1 Tbsp of natural peanut or other nut butter
1-2 Tbsp of pure maple syrup
1-2 Tbsp of vanilla coconut yogurt (I use the Silk brand)

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



Gluten-Free Blueberry Banana Buckwheat Pancakes image

Vegetarian and gluten-free buckwheat pancakes. Buckwheat comes from a fruit seed and is related to rhubarb. It is wheat-free and grain-free, though often inaccurately referred to as a grain.

Provided by CarolineT

Categories     Whole Grain Pancakes

Time 15m

Yield 6

Number Of Ingredients 10

1 cup buckwheat flour
½ teaspoon ground cinnamon
¼ teaspoon Himalayan pink salt
1 cup coconut milk
2 eggs
1 tablespoon raw honey
2 tablespoons butter, divided
½ teaspoon baking soda
1 cup fresh blueberries
1 banana, mashed

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.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 26.3 g, Cholesterol 64.7 mg, Fat 14.1 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 10.2 g, Sodium 257.3 mg, Sugar 8.3 g

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