EGGLESS BUCKWHEAT PANCAKES

Kick-start your day with these 5 ingredients Eggless Buckwheat Pancakes that are packed with protein, contain no added refined sugar and are gluten-free. The end result is a soft and fluffy pancake that can be topped with whatever you fancy! Treat yourself to a Ruby Chocolate Latte while you're at it.

Shrove Tuesday is on the 25th of February this year. We love experimenting with different types of pancakes and regularly eat them throughout the year.

We try to stick to whole foods as much as possible and love to top our pancakes with loads of fruit for a great breakfast.

Buckwheat or Kuttu ke atta Pancakes

We have chosen to use buckwheat flour or kuttu ke atta (in Hindi) in our pancakes because buckwheat is

• naturally high in protein
• contains magnesium 
• high in fibre
• is gluten-free 

Some of our other eggless pancake recipes include:

• Eggless Amaranth Flour pancakes

• Eggless Ricotta and Cinnamon Pancakes

Or if you're in the mood for savoury pancakes:

• Marrow Pancakes

• Mixed Daal and Oats Pancakes

What do I need to make Blender Buckwheat Pancakes

• Buckwheat flour - using buckwheat flour makes these gluten-free pancakes. 

• Banana - pick the ripest banana for this recipe as we want sweet and soft bananas - making this a great option for using up bananas that are ripening fast!

• Milk - we have used skimmed milk to keep the fat content down, but you can use semi-skimmed or whole milk if you prefer

• Baking powder don't use stale or expired baking powder. 

• Oil any flavourless oil works fine, we have used sunflower oil.

Equipment: we have used a mini cast iron pan but you can use any non-stick frying pan.

Using a blender is ideal as there is less cleanup required and less tiring than mashing and whisking by hand!

Can I make these pancakes vegan

Absolutely! Just substitute the milk for any non-dairy milk for great-tasting vegan pancakes. There will be no change to the texture or the cooking process of these pancakes.

How to make Eggless Buckwheat Pancakes with 5 ingredients

Printable recipe card with exact measurements and methods below 🢃 To simplify there is cups and tablespoons measurements as well as a metric to this recipe.

1. Place the buckwheat flour, banana, milk and baking powder into a blender and blend until smooth.

2. Heat a flat non-stick pan or cast iron pan and add oil. Pour batter onto the pan.

3. Cook until you can see small bubbles forming.

4. Flip the pancake and cook on the other side. Serve!

We served ours with fresh berries and organic date syrup.

Alternatively, you can bake these pancakes too, six at a time. It will only take 15 minutes in the oven.

Review of Cosori High-Speed Personal Blender

To make the pancake batter, we used our COSORI High-Speed Personal Blender

The 800 W blender quickly blended the buckwheat flour, banana and milk into a super smooth batter.

We then attached the travel lid to make for an easy pour to make the pancakes in the pan.

The blender can also be used to make coffee, spices, sauces and frozen drinks with ease.

Included is a storage lid, travel lid, 2 x 32 oz containers, 1 x 24 oz container, cleaning brush and recipe book

Variations and Toppings

Further suggestions:

● In addition to buckwheat flour, you can add plain flour, almond flour or spelt flour

● You could add chocolate chips to the batter

● Top with whatever fruit is in season

● You can use agave syrup or honey alternatively to date syrup

More Buckwheat flour recipes 

1. Farali Masala Puri (Kuttu ki Masala Puri) ideal for hindu fast.

2. Rosemary & Sundried Tomato Buckwheat Soda Bread

3. Hazelnut butter, Buckwheat and Honey Cookies

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eggless, buckwheat, pancake, blender pancakes

Breakfast

World

Yield: 8-10 FLUFFY PANCAKES

Author: Hayley Dhanecha

EGGLESS BUCKWHEAT PANCAKES

Make these fluffy, delicious and healthy pancake with only 5 ingredients!

prep time: cook time: total time:

ingredients:

• 2 cup   buckwheat flour (250g)
• 2 cup  milk (460ml)
• 1 ripe banana large
• 2 tsp. baking powder
• Oil

instructions:

How to cook EGGLESS BUCKWHEAT PANCAKES

1. In a blender blend milk, banana, flour and baking soda until you get a smooth batter.
2. Heat cast-iron skillet on low heat (If using non-stick heat on medium heat)
3. Grease the skillet with the oil using pastry brush.
4. Pour a couple of tablespoons of batter.
5. Let the bubbles appear on the surface and wait until the shine goes away, flip the pancake using a spatula. 
6. Let the pancake cook another side too then remove and serve.

NOTES:

We have used skimmed milk, but any milk can be used in this recipe.
Any flavourless oil works fine.

Calories
155.33

Fat (grams)
3.32

Sat. Fat (grams)
0.72

Carbs (grams)
27.91

Fiber (grams)
3.39

Net carbs
24.52

Sugar (grams)
5.76

Protein (grams)
6.00

Sodium (milligrams)
152.19

Cholesterol (grams)
3.05

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2020/02/eggless-buckwheat-pancakes.html

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Disclaimer- I was gifted COSORI high speed personal blender, and not told write anything positive. All thoughts and opinions are my own. Thank you, COSORI team.