Fit Buckwheat Pancakes

By replacing refined flour with gluten-free, fiber-rich buckwheat and using mashed banana for natural sweetness, we eliminate added sugar while keeping the pancakes incredibly fluffy.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 1 cup buckwheat flour (120g) · 430 kcal in the whole recipe
• 1 medium ripe banana, mashed (100g) · 89 kcal in the whole recipe
• 1 large egg (50g) · 72 kcal in the whole recipe
• 2/3 cup semi-skimmed milk (150g) · 68 kcal in the whole recipe
• 1 teaspoon baking powder (5g) · 6 kcal in the whole recipe
• A pinch of salt
• 1 teaspoon olive oil (5g) · 45 kcal in the whole recipe

Method

1. Mash the banana thoroughly in a mixing bowl, then whisk in the egg and milk.

   

2. Add the buckwheat flour, baking powder, and salt, stirring until a smooth batter forms.

   

3. Heat a non-stick pan over medium heat and lightly brush it with olive oil.

   

4. Pour small ladles of batter into the pan, cook for 2-3 minutes until bubbles form on top, then flip and cook the other side for 1-2 minutes.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.