A simple and healthy banana pancake made with buckwheat — perfect for a quick breakfast or light supper.

Yield: 6–8 small pancakes | Prep: 10 min | Bake: 12 min | Total: 22 min

Ingredients

• 4 very ripe bananas
• 2 tbsp (20 g / 0.7 oz) buckwheat, or 3 tbsp buckwheat flour
• A pinch of salt

Instructions

1. Preheat the oven to 200° C (390° F) on the convection/air-fan setting.
2. Mash the bananas in a bowl with a fork or hand masher until smooth.
3. Grind the buckwheat, or use buckwheat flour.
4. Combine the mashed bananas, ground buckwheat, and salt, and mix well.
5. Shape small pancakes on a baking sheet lined with parchment paper.
6. Bake for about 12 minutes, or until lightly golden.

Tips & Variations

• Serve with berries to balance the sweetness of the pancakes.