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Banana Pancakes with Teff, Buckwheat and Arrowroot.
Author
Catriona Bradfield
Pancakes with wholesome natural flours, gluten free and egg free
5
from
4
votes
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course
Breakfast, Pancakes
Cuisine
American
Servings
3
Calories
366
kcal
Equipment
frying pan
Ingredients
½
⅔
¾
1x
1¼
1.5
2
3x
2
(
8.1
oz
)
bananas
80
g
(
2.82
oz
)
buckwheat flour
60
g
(
2.12
oz
)
teff flour
20
g
(
0.71
oz
)
arrowroot starch
240
ml
(
8.12
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, 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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