Eggless Buckwheat, Cardamom, Banana Pancakes

INGREDIENTS:

2 c buckwheat flour

1 tbsp and 2 tsp cardamom

2 tsp cinnamon

1 tsp nutmeg

1 tbsp baking powder

½ tsp sea salt

1 ¾ c oat milk, unsweetened

2 large bananas, peeled, sliced, and mashed

2 tsp vanilla extract

4 tbsp butter, add more as needed

 

DIRECTIONS:

1. In a large mixing bowl, add the flour, powders, and salt to it, then stir all the dry ingredients in it until well combined.

2. Add 2 tablespoons of butter in a microwavable bowl, then melt in the microwave for about 20-30 seconds.

3. In another medium-sized bowl, add the bananas and liquids, then stir until everything is well incorporated.

4. Add the wet ingredients to the dry ones, then stir until everything is well combined and there are no more dry pockets – making sure that the batter is not too runny.

5. Place the remaining butter onto a frying pan over medium-low heat, then wait for it to melt.

6. Once the butter melts, disperse it onto the cookware surface.

7. Add dollops of batter (about 2 tablespoons each) onto the frying pan, leaving about 2-inch spaces in between each dollop.

8. Wait for each dollop to expand and flatten, then flip each flattened dollop after 3-4 minutes.

9. Have the other side of the dollop cook for 3-4 minutes longer, then use a spatula to place the pancakes on serving plates.

10. Repeat steps 5-9 until all your batter becomes pancakes.