Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes
Ingredients
- 1/2 cup sprouted buckwheat flour
- 2 very ripe organic bananas
- 2 tablespoons olive oil or coconut oil
- 2 tablespoons filtered water
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 teaspoons apple cider vinegar
- Avocado Oil
Servings:
Units:
Instructions
- In a large bowl, mash the bananas well. Add the flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a uniform batter. It will be slightly thicker than traditional pancake batter.
- Heat avocado oil (enough to cover bottom of pan) in a cast iron skillet on medium heat. Pour about ¼ cup of batter into pan. Use the back of spoon to spread batter evenly. Repeat with rest of batter.
- Let top of pancakes begin to bubble and the edges to dry (about 3-4 minutes), then flip and cook well on the other side.
- Serve warm with maple syrup.
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