High Fiber Pancakes
All you need is buckwheat flour, banana, and almond milk to make this nutritious high fiber pancake recipe!
Servings 2 servings
Calories 214kcal
Ingredients
For the pancakes:
- 1 large ripe banana, mashed
- ½ cup Bob’s Red Mill whole grain buckwheat flour (or another whole grain buckwheat flour; see notes)
- ¾ cup unsweetened almond milk
For topping (as desired):
- Pure maple syrup, raspberries, blueberries, etc.
Instructions
- Combine the mashed banana, buckwheat flour, and almond milk in a mixing bowl. Let sit for a few minutes.
- Heat a large skillet over medium heat. Grease with cooking spray or butter. Pour the batter into the skillet to form two pancakes. Cook for 1-2 minutes, then flip carefully (pancakes will be a bit more fragile than traditional pancakes due to the lack of gluten and egg). Cook another 1-2 minutes on the other side, then remove to a plate.
- Repeat in batches, greasing skillet between each batch, until all pancake batter is used.
- Serve with your desired toppings, like pure maple syrup, raspberries, blueberries, or anything you enjoy.
Notes
- I recommend Bob’s Red Mill as the brand because their flour has additional buckwheat hulls, increasing the fiber content compared to some other brands. But another brand can sub in just fine if that’s what you have on hand! Just note the nutrition facts may be slightly different.
- The banana used for this recipe should have brown spots; this will be easier to mash and lends sweetness to the pancakes.
- Be sure to grease the pan between batches, otherwise pancakes may stick.
- This recipe makes 8 small pancakes. The nutrition analysis below assumes 2 servings, each with 4 pancakes.
Nutrition
Calories: 214kcal