Buckwheat Bananacakes

Makes 24 2-inch pancakes

If you like the distinctive flavor of buckwheat, you’ll love these easily-prepared pancakes. Enjoy them with applesauce, fresh fruit, or maple syrup.

¹/₂ cup buckwheat flour
¹/₂ teaspoon sodium-free baking powder
¹/₄ teaspoon baking soda
¹/₄ teaspoon salt
¹/₂ cup rolled oats
1 ripe banana, cut into chunks
2 tablespoons maple syrup
1 tablespoon vinegar
1 cup soy- or rice milk
1 vegetable oil spray

Stir four, baking powder, baking soda, and salt together in a mixing bowl. Place oats, banana, syrup, vinegar, and non-dairy mild into a blender. Blend until smooth, then add to the flour mixture, stirring to remove any lumps.

Preheat a non-stick skillet or griddle, then lightly spray it with vegetable oil spray. Pour small amounts of batter onto the heated surface and cook over medium-high heat until the tops bubble. When the bubbles break and the edges of the pancakes are dry, turn them carefully with a spatula and cook the second sides until golden brown, 30 to 60 seconds. Serve immediately.

Per pancake