Gluten-Free Banana Pancakes

Dry Ingredients

• 2 cups buckwheat flour
• 2 cups potato starch
• 2 teaspoons baking powder
• 1 tablespoon baking soda
• 2 teaspoons cinnamon (ground)

Wet Ingredients

• 2 ripe bananas
• 2 cups unsweetened soy milk
• 2 tablespoons granulated sugar
• 2 tablespoons vegan butter (melted)
• 1 teaspoon vanilla extract

Instructions

1. Mix the Dry Ingredients: In a large mixing bowl whisk together the buckwheat flour, potato starch, baking powder, baking soda, and cinnamon until evenly combined.2 cups buckwheat flour, 2 cups potato starch, 2 tsp baking powder, 1 tbsp baking soda, 2 tsp cinnamon
2. Blend the Wet Ingredients: Add the bananas, soy milk, sugar, melted vegan butter, and vanilla to a blender. Blend until completely smooth.2 bananas, 2 cups soy milk, 2 tbsp sugar, 2 tbsp vegan butter, 1 tsp vanilla
3. Make the Batter: Pour the wet ingredients into the dry ingredients and whisk just until combined. Let the batter rest for 5 minutes before cooking.prepared wet ingredients, prepared dry ingredients
4. Cook the Pancakes: Heat a lightly greased griddle or nonstick skillet over medium heat. Pour about ¼ cup of batter for each pancake. Cook until bubbles begin to appear across the surface and the edges start to dry. Flip and cook until golden brown.prepared batter
5. Serve: Serve immediately with maple syrup, fresh berries, sliced bananas, or Maple Glazed Walnuts.