Coconut-blueberry buckwheat banana pancakes
Indulge in these nutritious Coconut-Blueberry Buckwheat Banana Pancakes, made with wholesome ingredients like buckwheat flour, almond milk, and a mix of frozen blueberries and strawberries. Lightly sweetened with honey and enriched with the tropical flavor of dried coconut, these gluten-free pancakes are perfect for a healthy breakfast or brunch. Quick and easy to prepare, they offer a delightful balance of taste and texture in every bite.
Cook time 15 min
Prep time 15 min
Ingredients:
1.50 bananas1/2 cup buckwheat flour
1 tsp coconut oil
3 tbsp almond milk
1/2 cup water
1/2 cup frozen blueberries
1/2 cup frozen strawberries
1 tbsp dried coconut meat
2 tbsp honey
Start your morning with these delicious and nutritious Coconut-Blueberry Buckwheat Banana Pancakes. This recipe combines the tropical flavors of coconut, the sweetness of bananas, and the tartness of blueberries and strawberries for a satisfying breakfast option. Made with buckwheat flour and almond milk, these pancakes are gluten-free and perfect for anyone looking for a healthy breakfast treat.
Instructions:
- In a medium bowl, peel and mash the bananas until smooth, using a fork or potato masher.
- In a separate bowl, combine the buckwheat flour and dried coconut meat.
- Add the mashed bananas to the dry ingredients.
- Pour in the almond milk, water, and honey. Mix well until all ingredients are thoroughly combined.
- Gently fold in the frozen blueberries and strawberries into the batter until evenly distributed.
- Heat a nonstick skillet or griddle over medium heat and add the coconut oil. Allow it to melt and coat the pan evenly.
- For each pancake, pour about 1/4 cup of the batter onto the heated skillet.
- Cook until small bubbles form on the surface and the edges start to look set, about 2-3 minutes.
- Carefully flip the pancake and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and keep warm. Repeat the process with the remaining batter, adding more coconut oil to the pan if necessary.
- Serve the pancakes warm, drizzled with extra honey or your favorite toppings like fresh fruit, nuts, or extra dried coconut meat.
Tips:
- Make sure to mash the bananas thoroughly to avoid any lumps in the pancake batter.
- Use a non-stick pan or lightly grease your skillet with additional coconut oil to prevent the pancakes from sticking.
- Cook the pancakes over medium heat to ensure they cook evenly without burning.
- If you prefer fresh fruit, you can substitute the frozen blueberries and strawberries with fresh ones.
- For added texture and flavor, you can sprinkle some chopped nuts or seeds on top of the pancakes while they cook.
- Serve the pancakes warm with a drizzle of honey or maple syrup for an extra touch of sweetness.
Enjoy your homemade Coconut-Blueberry Buckwheat Banana Pancakes drizzled with a bit of honey or your favorite syrup. These pancakes are not just tasty but also packed with nutrients to give you the energy to start your day right. Perfect for a weekend brunch or a special breakfast, they are sure to become a favorite in your recipe collection.
Nutrition per serving
6 ServingsCalories 110kcal
Protein 1.70g
Carbohydrates 24g
Fiber 2.34g
Sugar 13g
Fat 1.58g
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