Buckwheat Banana Bread Pancakes
Rated 4.5 stars by 2 users
Servings
3
Cook Time
20 minutes
Ingredients
¾ cup roughly chopped walnuts
2 Tbsp D’vash Date Syrup
1 Tbsp butter
2 medium ripe bananas that have been mashed
¼ cup plain whole-milk Greek yogurt
1 egg
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
Directions
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 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 date syrup.
Recipe Note
Dietary Preferences: Gluten-Free, Soy-Free, Kosher
Seasonality: Winter, Spring, Summer, Fall
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