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Buckwheat Banana Bread Pancakes
Buckwheat Tahini Banana Bread Pancakes are gluten-free, refined sugar-free, fiber-filled, and family-friendly. Did you know these flapjacks pack a nutritional punch from the buckwheat, tahini, bananas, silan, and walnuts? Talk about staying satisfied in the most wholesome way!
¾ cup roughly chopped walnuts
2 Tbsp Soom Silan Date Syrup
1 Tbsp butter
2 medium ripe bananas that have been mashed
¼ cup plain whole-milk Greek yogurt
1 Tbsp Soom Premium Tahini
3 Tbsp unsweetened vanilla almond milk
1 cup buckwheat flour
¾ tsp cinnamon
1 ½ tsp baking powder
Pinch of salt
Coconut oil or butter
Make the topping. Toast the chopped 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 silan 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 the pancakes.
Make the pancakes. Combine mashed bananas, Greek yogurt, tahini, egg, and almond milk. Mix well.
In a separate bowl, combine buckwheat flour, cinnamon, baking powder, and a pinch of salt. Stir with a whisk. Pour flour mixture into the banana mixture and stir until combined.
Heat coconut oil or butter in a griddle or large skillet over medium heat. Working in batches, scoop ¼ -cupfuls of batter onto the 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.
Serve pancakes with candied walnuts and additional silan date syrup.
Dietary Preferences: Gluten-Free, Soy-Free, Kosher
Seasonality: Winter, Spring, Summer, Fall