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Gluten-Free Blueberry Banana Buckwheat Pancakes


"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."
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15 m servings 239 cals
Original recipe yields 6 servings (6 pancakes)

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  1. 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.
  2. Fold blueberries and banana into the batter; stir gently to combine.
  3. 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.


  • Cook's Notes:
  • You may use frozen blueberries in place of fresh ones.
  • Almond milk may be substituted for coconut milk.
  • You may grind buckwheat kernels instead of using buckwheat flour for a more chewy pancake.

Nutrition Facts

Per Serving: 239 calories; 14.1 g fat; 26.3 g carbohydrates; 5.6 g protein; 65 mg cholesterol; 257 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Very good pancakes that the whole family enjoyed. As written, these are good. Buckwheat, banana, coconut milk, and blueberries are a genius combination of flavors. It's as though you were eating...