Coconut-blueberry buckwheat banana pancakes
These Coconut-Blueberry Buckwheat Banana Pancakes blend the tropical taste of coconut with the natural sweetness of bananas and tartness from blueberries and strawberries. Made with gluten-free buckwheat flour, these pancakes provide a delicious and healthy breakfast alternative.
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.
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.
Coconut-blueberry buckwheat banana pancakes FAQ:
Cook each pancake for about 2-3 minutes on the first side, or until small bubbles form on the surface and the edges look set. Then, flip and cook for an additional 1-2 minutes until golden brown.
Yes, you can use fresh blueberries. Just make sure to adjust the batter quickly to avoid excess moisture from the fresh fruit, as they tend to release more juice compared to frozen berries.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a toaster or microwave until heated through.
If you need a substitute, you can use a gluten-free all-purpose flour blend, though this may slightly change the texture. Additionally, oat flour could be a good alternative if you are not allergic to oats.
The pancakes are fully cooked when they are golden brown on both sides and spring back slightly when touched. You can also cut one in half; it should appear cooked through with no wet batter.
Cooking 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.
Nutrition Facts
6 ServingsCalories 110kcal
Protein 1.70g
Carbohydrates 24g
Fiber 2.34g
Sugar 13g
Fat 1.58g
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