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+ servings

Banana Pancakes with Teff and Buckwheat. (egg free)

Whole grain pancakes, gluten free and egg free
5 from 4 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Pancakes
Cuisine American
Servings 3
Calories 374 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 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.
Keyword Dairy Free, Egg Free, Gluten Free, Low FODMAP, Vegetarian
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