Banana Buckwheat Pancakes with Creamy Cottage Cheese
Indulge in these light and fluffy gluten-free pancakes, crafted with wholesome buckwheat flour and mashed bananas for a delightful breakfast treat. Topped with a dollop of creamy low-fat cottage cheese, they offer a burst of flavors that will leave you craving for more. A perfect plant-based option, this recipe limits the use of eggs to two, while maintaining that irresistible fluffiness. Get ready to savor the harmonious blend of textures and enjoy a nourishing morning feast.
ingredients
- 1 cup buckwheat flour
- 2 ripe bananas, mashed
- 2 large eggs
- 1 cup almond milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Cooking spray or oil for greasing
- Low-fat cottage cheese, for topping
steps
- 1.
In a mixing bowl, combine the buckwheat flour, baking powder, baking soda, and salt.
- 2.
In a separate bowl, whisk together the mashed bananas, eggs, and almond milk until well combined.
- 3.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; some lumps are fine.
- 4.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or oil.
- 5.
Ladle 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another minute or until golden brown.
- 6.
Repeat with the remaining batter.
- 7.
Serve the pancakes warm, with a generous dollop of low-fat cottage cheese on top.
