Buckwheat Banana Bread Pancakes

By Jamie Vespa

Buckwheat Banana Bread Pancakes with Stovetop Candied Walnuts are a gluten-free, fiber-filled breakfast with no refined sugar.

Ingredients

• 3/4 cup roughly chopped walnuts
• 2 Tbsp. Soom Silan Date Syrup (plus more for drizzling over pancakes)
• 1 Tbsp. unsalted butter
• 2 medium ripe bananas (mashed)
• 1/4 cup plain whole-milk Greek yogurt
• 1 Tbsp. Soom Foods Tahini
• 1 egg (whisked)
• 3 Tbsp. unsweetened vanilla almondmilk
• 1 cup buckwheat flour
• 3/4 tsp. ground cinnamon
• 1 1/2 tsp. baking powder
• Dash of salt
• Coconut oil or butter or cooking

Instructions

1. 1

   Toast walnuts in a small skillet over medium-low heat, tossing often, until oils start to exude and nuts look shiny, about 5 minutes. Increase heat to medium and stir in date syrup and butter. Cook 2 to 3 minutes, stirring often, until mixture thoroughly coats nuts. Transfer nuts to a piece of parchment paper and allow to cool while you prepare pancakes.

2. 2

   Combine bananas, yogurt, tahini, egg, and almond milk in a medium bowl; mix well. In a separate bowl, combine flour, cinnamon, baking powder, and salt; stir with a whisk. Pour flour mixture into banana mixture; stir until combined.

3. 3

   Heat coconut oil or butter in a griddle or large skillet over medium heat. Working in batches, scoop 1/4-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with candied walnuts and additional date syrup, if desired.