Healthy, dollar-sized vegan buckwheat banana pancakes are quick to prepare. Light and fluffy, they are naturally sweet without any added sugar. Gluten-free, dairy-free, and oil-free.
Place 1 cup raw buckwheat groats in a spice mill, coffee grinder, or high-speed blender and process to fine flour.
Measure out 1 ⅓ cups of flour.
Blend macadamia nuts to make milk
Place ½ cup raw macadamia nuts in a high-powered blender with 1 ½ cups water. Blend for two minutes to make creamy nut milk.
Add banana and flavorings
Add 1 cup ripe banana, ¼ tsp. sea salt, and 2 tsp. vanilla to the blender. Process the mixture at high speed for a minute until it is very smooth.
Sift flour and baking powder
Sift buckwheat flour with 2 tsp. baking powder into a medium-sized bowl. Toss out any hard grains left in the sifter. I usually have about ½ a teaspoon left from grinding buckwheat in a spice grinder or about a teaspoon when using a blender to grind flour.
Mix batter
Pour the banana mixture into the bowl with flour. Whisk until smooth and scrape the bottom of the bowl with a spoon. Let batter sit for 5 minutes while heating the skillet. Don't let the pancake batter sit longer than 5 minutes before frying pancakes.
Fry pancakes
Heat a cast-iron or non-stick skillet at medium-low setting and rub with a tiny bit of oil if desired.
Small dollar-sized pancakes
Use a soup spoon to fill a tablespoon size measuring spoon to slightly heaping. Use your soup spoon to scoop the batter out of the tablespoon into the pre-heated skillet. Spread pancakes 3 inches to 3 ½ inches across with the back of your soup spoon.
Larger 6-inch pancakes
Use a soup spoon to fill a ¼ cup measure full to the top. Use your soup spoon to scoop the batter out of the cup into the pre-heated skillet. Spread pancakes to 6 inches with the back of your soup spoon.
Cook pancakes until bubbles pop and half the top surface is dry. Flip and cook briefly until the second side is done and flecked with golden spots.
Adjust the temperature of your skillet or griddle if necessary. Baby pancakes should be golden brown and cooked in the middle.
Serve
Your choice: Plain - Good for impatient ones and toddlers on the go.Traditional - With vegan butter and pure maple syrup.Plain vegan yogurt and whole fruit preserves - Indulgent pancakes without any sugar!Hawaiian Style - Go all out with sliced banana, chopped macadamia nuts, and coconut syrup.
Store
Store cooked pancakes in a covered container in the refrigerator for a week or in the freezer for 3 months.
Reheat
Reheat frozen buckwheat banana pancakes by toasting them briefly in a toaster oven or warming them in a microwave. You don't need to thaw them beforehand.
Notes
Recipe tipsPurchaselight buckwheat flour if you don't grind your own fresh.Dry your spice mill or blender well before using it to grind buckwheat groats.Sift flour with baking powder and toss out any hard grains left from grinding flour. I usually end up with about one-half to one teaspoon of grit.Stir batter lightly and quickly with a whisk until smooth.Rest batter for 5 minutes, but not longer before frying banana pancakes.Preheat a well-seasoned cast iron or non-stick skillet.Rub the skillet with ⅛ teaspoon of plain oil before frying each batch if the pancakes stick.Dollar -size Pancakes: spoon pancake batter into a tablespoon measure with a soup spoon. Make it slightly heaping. Then, use the soup spoon to scrape the pancake batter into the skillet. Spread it with the back of the soup spoon to 3-3 ½ inches.6-inch pancakes: Use a soup spoon to fill a ¼ cup measure full to the top. Use your soup spoon to scoop the batter out of the cup into the pre-heated skillet. Spread pancakes to 6 inches with the back of your soup spoon.Cooked pancakes can be kept on a plate covered with a domed lid while you finish cooking them all. You can also keep the plate of buckwheat banana pancakes warm in an oven set to 170 degrees.