Vegan baked buckwheat banana pancakes

These pancakes are sweet and filling. I baked them as prescribed and will try frying next time, just because. :) Here is the link to the original recipe: http://detoxinista.com/2017/03/vegan-baked-buckwheat-banana-pancakes/  i LOVE this site!

using myfitnesspal.com these came out to about 100 calories each. I did only use 1 Tbsp of oil and 1 Tbsp applesauce or pumpkin puree instead of 2 Tbsp oil.

Author: Detoxinista.com

Serves: 2

 

These Vegan Buckwheat Banana Pancakes are naturally gluten-free, dairy-free, egg-free, and sweetened only with fresh fruit. Bake them to save time and get breakfast on the table faster!

INGREDIENTS

• ½ cup buckwheat flour (store-bought or ground groats)
• 2 very ripe bananas, about ¾ cup mashed
• 2 tablespoons olive or coconut oil
• 2 tablespoons water
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• 2 teaspoons apple cider vinegar

INSTRUCTIONS

1. Preheat the oven to 350ºF, if you plan on baking the pancakes. If you'd like to grind your own buckwheat flour, simply pour raw buckwheat groats into a coffee grinder and grind until a fine flour-like texture is achieved, about 30 seconds. Measure the flour after grinding. (86 grams of groats made 86 grams of flour - or half cup)
2. In a large bowl, mash the bananas (a few lumps are okay), then add in the ground buckwheat flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a fairly uniform batter. It will be slightly thicker than traditional pancake batter, not quite as runny.
3. To bake the pancakes, scoop the batter using a scant ¼ cup measure, creating about 6 evenly sized mounds on a large lined baking sheet. Use the back of a spoon to spread the pancakes out, creating pancakes that are roughly 5- or 6-inches in diameter, and about ¼-inch thick. Bake until the centers are firm, about 15 minutes at 350ºF.
4. If you prefer to pan-fry the pancakes, pour the scant ¼-cup of batter into a greased skillet over medium heat, and use the back of a spoon to flatten the pancake into your desired size and thickness. (About 5 or 6 inches wide) Allow the top to bubble and the edges of the pancake to dry, about 4 or 5 minutes, then flip and cook through on the other side.
5. Serve warm, with fresh fruit and pure maple syrup, if desired.

Here is how to bake them :)








Here are my pancakes. :) i think these would also be amazing as a desert. You could top them with cream and fresh berries and use as a shortcake.