Breakfast

Banana Pecan Buckwheat Pancakes is for Breakfast.

Banana Pecan Buckwheat Pancakes takes 20 minutes to prepare.

Banana Pecan Buckwheat Pancakes takes 5 minutes to cook.

Banana Pecan Buckwheat Pancakes makes 3 servings.

The ingredients for Banana Pecan Buckwheat Pancakes are:

2/3 cup buckwheat flour
1/3 cup gluten free pastry flour
3 tsp Ener-G Egg replacement
+ 4 tbsp water (equiv 2 eggs)
1 1/4 cup soy milk
1 tsp agave nectar (or honey)
1/4 tsp sea salt
1 tbsp vegetable oil
1 ripe banana
1 oz pecans chopped
cinnamon to taste

Here is how you make Banana Pecan Buckwheat Pancakes:

In a medium bowl, thoroughly combine dry ingredients: flours, egg replacement powder, and salt. In another bowl combine wet ingredients: soy milk, agave nectar, oil and water. Mash banana and add with wet ingredients to the dry ingredients. Mix well. In small non stick pan, preheated on medium heat, drop batter by 1/3 cupfuls and fry until bubble holes throughout, about 1-2 minutes. flip until browned on other side, about 1 minute. Remove to plate and garnish with sprinkled cinnamon and agave nectar or stevia. Top with pecans or walnuts.Number of Servings: 3Recipe submitted by SparkPeople user DADIGITIZER.

The nutritional information for Banana Pecan Buckwheat Pancakes is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 379.9

• Total Fat: 15.3 g
• Cholesterol: 0.0 mg
• Sodium: 232.8 mg
• Total Carbs: 56.1 g
• Dietary Fiber: 10.1 g
• Protein: 10.3 g

The dietary needs meet for Banana Pecan Buckwheat Pancakes is Gluten Free