Coconut Banana Buckwheat Pancakes
Coconut banana buckwheat pancakes are naturally gluten free, sweet and so delicious! If you’ve never used buckwheat flour, today is the day. It’s soft, slightly nutty and the perfect pair with banana and coconut.
Ingredients
- 1 ripe banana
- 1 egg white
- ½ tsp vanilla extract
- ¼ cup buckwheat flour
- 1 tbsp unsweetened shredded coconut
- ½ tsp cinnamon
- ¼ tsp baking powder
Instructions
- Mash the banana in a bowl. Add the egg white and vanilla extract and mix fully.
- Add in the remaining ingredients and stir until combined.
- Heat a large skillet to medium hight heat (or heat an electric griddle to 325 degrees F). Pour 3 pancakes onto the griddle. Cook for 2-3 minutes until slightly browned and flip. Cook another 2 minutes to finish cooking.
- Top with your favorite nut butter and extra shredded coconut for more crunch!
Nutrition
Calories: 279kcal, Carbohydrates: 51g, Protein: 9g, Fat: 6g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 163mg, Potassium: 693mg, Fiber: 8g, Sugar: 16g, Vitamin A: 78IU, Vitamin C: 10mg, Calcium: 91mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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