The Fluffiest Buckwheat Banana Pancakes

Insanely fluffy and superiorly moist buckwheat banana pancakes topped with almond butter and berries. This gluten free, heart-healthy breakfast is nutritious, filling, and wonderfully delicious.

Ingredients

• 2 medium extra-ripe bananas (mashed)
• 1/3 cup 2% reduced-fat plain Greek yogurt
• 1 egg
• 1/4 cup unsweetened nut milk
• 1 cup buckwheat flour
• 1 Tbsp. flax meal
• 2 tsp. baking powder
• Pinch of cinnamon and sea salt
• Pinch of cinnamon and sea salt

Instructions

1. 1

   Place bananas, Greek yogurt, egg, and milk in a large bowl Whisk to combine.

2. 2

   In a separate bowl, combine dry ingredients: flour, flax, baking powder, cinnamon, and salt. Whisk to combine. Pour dry ingredients into wet and mix until just combined.

3. 3

   Heat a large nonstick skillet or a griddle over medium heat. Coat with cooking spray, coconut oil, or ghee. Spoon a scant 1/4 cup batter per pancake onto pan. Cook until tops are covered with bubbles and edges look dry and cooked, about 2 to 3 minutes; turn and cook 1 minute on other side. Serve with almond butter, berries, and a dash of pure maple syrup.