Gluten Free Buckwheat Banana Pancakes Food

GLUTEN-FREE BUCKWHEAT BANANA PANCAKES

Steps:

• In a large bowl, mix the buckwheat flour, ground flax, salt, baking powder and baking soda.
• Add mashed banana, vegan milk and agave syrup to the dry ingredients and mix to combine, until you obtain a thick but runny batter.
• Grease a cast-iron skillet and heat over medium heat.
• Scoop 1/4 cup batter into the skillet and cook until little bubbles appear on the surface (about two minutes). Flip over and cook for two more minutes.
• Transfer on a plate and cover with a clean towel to keep warm.
• Continue the same with the remaining batter, greasing the skillet every time you start a new pancake.
• Before serving, top with banana slices, toasted almonds and a drizzle of organic raw honey.

BUTTERMILK BUCKWHEAT PANCAKES (GLUTEN FREE)

Steps:

• Combine dry ingredients in large bowl.
• Whisk remaining ingredients together; stir into dry mixture just until moistened.
• Pour batter by ¼ cupfuls onto a hot nonstick griddle coated with nonstick cooking spray.
• Turn when bubbles form on top of pancakes; cook until second side is golden brown.

VEGAN, GLUTEN-FREE BUCKWHEAT PANCAKES

Steps:

• Mix dry ingredients in a large mixing bowl (flours, flax seeds, baking powder, cinnamon, and salt).
• Create a well in the center and add the remaining (wet) ingredients. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large skillet over medium-high heat.
• When pan is hot, spray with cooking spray and use an ice cream scooper to pour batter and form pancakes. The pancake will form little air bubbles, but not as much as "normal," so don't worry. Cook for 2 1/2-3 minutes, then flip and cook for 2 minutes more.