Our favorite pancakes! I love slipping chocolate chips in this batter. Mmm! These pancakes are so filling and so tasty. And this is one of the main ways I eat bananas—hidden in pancakes! These seem to be gluten-free to me! Helpful tip for anyone who has allergies.
You can adjust the milk to the thickness of your liking. Whatever batter is left over, you can even make muffins with. Add raisins and bake in a 350 degree oven for 20 minutes.
1 3/4cupsof vanilla almond milk (or any other non-dairy milk)
12ouncesof dairy-free chocolate chips (optional)
Mix buckwheat flour, oats, cornmeal, baking powder, and baking soda in a large bowl (all ingredients will eventually be in this bowl, so make sure it is the larger one).
In another bowl, mash the banana, and add vinegar, maple syrup, and milk. Stir and add to dry ingredients.
Heat a nonstick pan on medium high. When water sizzles on the pan, it is ready for the pancakes. Pour pancakes on the pan and add chocolate chips, if using. Let cook until bubbles form. Flip, cook another few minutes on the other side, and enjoy eating with chocolate chips, plain, or with fruit or maple syrup.