Banana Pancakes with Teff and Buckwheat (egg free)
Whole grain pancakes, gluten free and egg free
Equipment
Ingredients
- 2 (8.1 oz) bananas
- 80 g (2.82 oz) buckwheat flour_
- 80 g (2.82 oz) teff flour_
- 270 ml (9.5 floz) milk of choice_
- 2 tsp baking powder_
- 1 pinch salt_
- oil e.g. coconut_ for frying
- maple syrup_ for serving
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 and Buckwheat (egg free)
Amount per Serving
Calories
374
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Monounsaturated Fat
1
g
Sodium
347
mg
15
%
Potassium
489
mg
14
%
Carbohydrates
68
g
23
%
Fiber
9
g
38
%
Sugar
19
g
21
%
Protein
9
g
18
%
Vitamin A
238
IU
5
%
Vitamin C
7
mg
8
%
Calcium
349
mg
35
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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