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12Ingredients
25Minutes
260Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup buckwheat flour
- 1 Tbsp. agave nectar
- 1 cup unsweetened almond milk
- 1 banana (ripe, mashed)
- 2 Tbsp. ground flax
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/8 tsp. Himalayan salt (pink)
- coconut oil (for the skillet)
- toasted almonds
- banana
- raw honey
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium450mg19% |
| Potassium470mg13% |
| Protein8g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber8g32% |
| Sugars12g |
| Vitamin A2% |
| Vitamin C10% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Anna 4 years ago
Edit: 2nd time much better. I adjusted the thickness of batter by adding a couple tbsp additional flour. I used only 1 cup plant-based milk. By the way, I used 1 egg instead of flaxseed. Much better consistency this time.
(Original:) My batter turned out too thin. 1.5 cups plant-based milk was too much. I probably should have added a bit more flour, but I thought I would just give it a go. I did take the recipe author’s suggestions and added vanilla extract & cinnamon. The pancakes were tasty, but just messy & ugly-looking. I am willing to try it again. Hopefully, the second time will be a winner.