Gluten Free Cinnamon Banana Buckwheat Pancakes

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The raved about Gluten Free Banana Pancakes Recipe just became healthier and even more flavorful! This gluten free cinnamon banana buckwheat pancakes recipe makes a delicious breakfast that everyone, including gluten-eaters, will gobble up. Buckwheat flour is optional.

Gluten Free Cinnamon Banana Buckwheat Pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Makes 9 pancakes

Gluten Free Cinnamon Banana Buckwheat Pancakes

Some wonderful twists on traditional banana pancakes, using half buckwheat flour and adding cinnamon. Can you see, "Yes please!"

Ingredients:

  • 1/2 cup white or brown rice flour
  • 1/2 cup buckwheat flour (or more rice flour)
  • 2 teaspoons gluten-free baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 ripe bananas
  • 1 large egg, beaten, at room temperature
  • 1 cup milk of your choosing
  • 1 tablespoon neutral-flavored oil, for frying
  • Fresh fruit, for garnish

Instructions:

  1. Whisk together rice flour, buckwheat flour, baking powder, cinnamon, and salt; set aside.
  2. In a separate, medium-sized bowl, mash the bananas;. Whisk in the egg and milk.
  3. Fold in the flour mixture. The batter will be a little lumpy.
  4. Preheat a lightly oiled skillet or griddle over medium-high heat. Pour 1/4 cup batter for each pancake. Cook until pancakes are golden brown on both sides.
  5. Garnish with sliced bananas or other fruit, if desired.
  6. Serve with heated pure/gluten-free maple syrup with a little cinnamon in it or a little cinnamon stirred into some yogurt.
  7. Cover and refrigerate any leftovers. To reheat, microwave on low. You can also freeze them in a single layer. Then stack them in a resealable storage bag for longterm freezing.

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