Simple, moist buckwheat pancake with lots of flavor!
Mix dry ingredients together.
Mash banana, and add oil and optional maple syrup.
Mix "Buttermilk" in separate measuring cup.
Pour wet ingredients and "Buttermilk" into dry ingredients and whisk together.
Let sit for 5-10 minutes (to activate flax seed) while preheating griddle to 350F.
Drop 1/4 cup of batter on the griddle for each pancake.
Cook for 3-5 minutes on each side.
Serve warm with maple syrup and fruit.
Leftovers reheat beautifully! Refrigerate or Freeze.
This recipe works best with "hulled" buckwheat flour. The "unhulled" buckwheat flour makes a much more slimy pancake batter and you'll need more milk. It will also be heavier and darker colored.
If you want less strong buckwheat flavor, you can do half buckwheat, half another flour and adjust the liquid as needed.
For a lighter, fluffier pancake, try our Oat-Free Pancake recipe!