Banana Buckwheat Pancakes with Zucchini
Gluten free banana zucchini buckwheat pancakes are the perfect way to get fruit and vegetables in at breakfast time. Soft and delicious, they are bound to become a family favorite!
- 4 ripe bananas mashed
- 3 egg whites
- 4 eggs
- 1 tsp vanilla
- ⅓ cup almond flour
- ⅓ cup buckwheat flour (grind raw buckwheat groats to make flour)
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp sea salt
- 1.5 cups shredded zucchini
- coconut oil for cooking
Preheat a skillet or griddle to medium-high heat (350 degrees F on an electric griddle).
In a large bowl add the mashed banana, egg whites, whole eggs and vanilla. Mash and fully mix. Add the almond flour, buckwheat flour, baking powder, cinnamon and sea salt. Stir until just mixed. Add the shredded zucchini and again, stir until just mixed.
Add a small amount of coconut oil to the skillet or griddle. Pour in ¼ cup amounts the pancake batter onto the heated cooking surface. Cook for 2-3 minutes, until little bubbles begin to appear on the top. Flip, and cook another 2-3 minutes until fully cooked. Repeat with all the remaining batter.
Serve with your favorite toppings – I like nut butters on pancakes!