Banana Pancakes with Teff, Buckwheat and Arrowroot

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Dairy Free
|
Egg Free
|
Gluten Free
|
Low FODMAP
|
Vegetarian

Pancakes with wholesome natural flours, gluten free and egg free

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Banana Pancakes with Teff, Buckwheat and Arrowroot

Pancakes with wholesome natural flours, gluten free and egg free
5 from 3 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Pancakes
Cuisine American
Servings 3
Calories 366 kcal

Equipment

Ingredients
 

Instructions
 

  • Mash the bananas with a fork on a plate.
  • Mix the banana together with the milk, flours, salt and baking powder.
  • Heat up some oil in a frying pan.
  • Pour the dough into the pan and form about 3 small pancakes.
  • Fry the pancakes on medium heat and carefully flip them once brown.
  • Move to a plate once they're done and fry the next ones.
  • Serve with fresh fruit and maple syrup or other syrup of choice.

Notes

If you are using frozen bananas, let them thaw for 10 minutes or longer before mashing or use a blender.
Nutrition Facts
Banana Pancakes with Teff, Buckwheat and Arrowroot
Amount per Serving
Calories
366
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
6
g
38
%
Monounsaturated Fat
 
1
g
Sodium
 
341
mg
15
%
Potassium
 
484
mg
14
%
Carbohydrates
 
68
g
23
%
Fiber
 
8
g
33
%
Sugar
 
19
g
21
%
Protein
 
8
g
16
%
Vitamin A
 
217
IU
4
%
Vitamin C
 
7
mg
8
%
Calcium
 
327
mg
33
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dairy Free, Egg Free, Gluten Free, Low FODMAP, Vegetarian
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Food blogger, Recipe Creator, Jewellery Designer