Name: Strawberry Banana Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1/2 cup Buckwheat Flour; 1/4 cup cassava flour; 1/4 cup toasted coconut flakes; 2 eggs; 110 g ripe strawberries; 1 ripe banana; 3/4 cup almond milk; 1/4 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 tsp cinnamon; 1/4 tsp almond extract; Butter; Toppings of Choice

By: Merritt Allen

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These strawberry banana pancakes are an easy pancake recipe that is prepared in a blender (optional but so easy), are gluten free, and have the slightest tinge of red for something so fun for your morning hot cakes! Pancakes, for me, are like cookies. You can add so much your favorite recipe that switches up flavor and makes your mornings more fun!

These pancakes use my basic buckwheat pancake recipe that I have modified to incorporate coconut and strawberries. The coconut adds a depth of flavor that compliment the buckwheat and the strawberries. You will love how light and tasty these pancakes are! They are a perfect pairing to extra strawberries or any type of fresh or frozen fruit.

Notes and Tips For Strawberry Banana Pancakes:

You can use a blender for these pancakes to make the batter. It is a great way to speed up the process of making your pancake batter since you throw everything in and blend it together in seconds!
If you do not have a blender, you can definitely mix everything by hand with nothing but a fork.
You can use regular flour for these pancakes if you want. For a fluffier but not gluten free pancake, you can use my Oat-milk Pancake Recipe and add in the strawberries and coconut. I suggest adding in the oat-milk last for this edition.

Can You Eat Strawberry Tops?

Strawberry greens are safe to eat. Be sure to wash them thoroughly to remove any dirt. If you use a blender to mix your batter, you will not taste the greens at all. If you mix the batter by hand, I do not suggest the greens as they can rather chunky. You can save them to add to a salad!

What Else Can I Add To Strawberry Banana Pancakes?

You can so much to these pancakes. My favorite additions for added protein are Greek yogurt or protein powder. A couple of tablespoons of Greek yogurt, or a serving of your favorite protein powder are great ways to increase the protein content in these pancakes. The milk content may have to be adjusted if you choose to make these additions. With yogurt, I find I need slightly less milk and with protein powder, I need slightly more. If you love adding protein powder to your breakfasts, check out my chocolate protein muffins!
You can also add nut butter, extra berries, dried fruit, or seeds to the pancake batter, It is a great way to add extra nutrients and makes the pancakes more filling!

How To Store Leftover Pancakes?

Whether you have extra pancakes or want to make these as a meal prep breakfast option for the week, these pancakes are great stored in a sealed container or baggie. They will get a little soggy and will lose some of their fluff since they are gluten free but reheating them in a toaster or on a skillet with a little butter is a great way to enjoy them the next day or throughout the week.

What to Serve With Strawberry Banana Pancakes:

These pancakes are a great base for your favorite nut butter ( I love almond butter) or served with a drizzle of syrup and extra strawberries. As always, I serve a fresh stack with a hot cup of coffee no matter the toppings.
If you want to serve these alongside something savory, check out some of my favorite egg breakfasts that would go great with these pancakes:
- Mushroom and Leek Frittata is a super savory dish that has cheese, leeks, and mushrooms all combined in a fluffy frittata!
- Omelettes made with cheddar and sage are a quick and easy recipe that will complete your breakfast!

Ingredients For Strawberry Banana Pancakes

Recipe: Makes about 6 pancakes

1/2 cup Buckwheat Flour You can sub any gluten free flour here, oat flour, 1:1 gluten free flour, both work well.
1/4 cup cassava flour
1/4 cup toasted coconut flakes Untoasted works well too. Toasted coconut has a deeper, richer flavor.
2 eggs The eggs help bind and add protein!
110 g ripe strawberries (about 5-6 large)
1 ripe banana
3/4 cup almond milk Or any milk of choice.
1/4 tsp baking soda
1/2 tsp baking powder Baking soda and baking powder help give rise to the pancakes.
1/4 tsp salt Salt helps balance all the flavors.
1/4 tsp cinnamon optional
1/4 tsp almond extract optional
Butter for cooking the pancakes
Toppings of Choice see above for suggestions.

How to Make Strawberry Banana Pancakes:

Toast the Coconut and Make the Batter
1. Over medium-low heat, toast the coconut for 3-4 minutes until golden brown. Set aside. NOTE: This step is optional
2. To a blender, add the eggs, banana, strawberries, and 1/2 cup of the milk. Blitz until smooth.
3. Add all the dry ingredients and the almond extract (if using). Turn the blender on low and allow to combine.
4. Add the rest of the milk and blend one more time until smooth. Set batter aside.

2. Make the Pancakes

Over medium heat, melt a small knob of butter. When bubbling, add 1/3 cup of batter to the skillet.
Allow the pancake to cook, and when you see bubbles on the on cooked side, flip and allow the other side to cook.
Continue to cook your pancakes until all the batter is gone. Note: you may need to let the skillet cool slightly or even wipe it out if the butter is leaving burnt bits.
Serve with syrup, extra strawberries, or any toppings you prefer!