Buckwheat Pancakes can be a hit or miss. This recipe is made with buckwheat flour, and the pancakes have more taste, in my opinion than other regular methods.
Banana Buckwheat Pancakes: So I got up this morning trying to figure out what to eat for breakfast. As soon as I decided to make Buckwheat Pancakes, my phone rang. It was my sister Erika telling me that I needed to post more breakfast items. Did we have a telepathic conversation during the night? It was as if she was reading my mind. So weird!
What is Buckwheat flour?
Buckwheat flour has a nutty taste and is very rich and full of nutrients. It is also considered a gluten-free flour and ideal for people with wheat allergies. Wheat flour is found in most supermarkets, so don’t miss out on healthy breakfast.
A particular type of flour, such as buckwheat flour, requires moisture and a nice blend of spices to enhance the nutty flavor. Several types of spices readily available can make pancakes taste better; there no need to eat tasteless pancakes.
Buckwheat Flour Benefits
Remember when I said that buckwheat is rich and very nutritious, Buckwheat Pancakes is a breakfast item I cannot eat often. I usually feel that the flour’s richness, when consumed at least twice a month, fills me up with any missing vitamins I may need. Or is it my mind playing tricks on me again? Or better yet, is it an excuse not to eat it often?
Don’t get me wrong, and this Buckwheat Pancake recipe is very flavorful in my opinion; I like to eat a variety of foods. There are several dishes that I do not eat all the time. But when the opportunity presents itself, I do spoil myself.
With this breakfast dish, I also made fresh juice. This may sound weird, but I would rather juice my fruits than to eat them. It doesn’t matter how I look at it; I am still following my recommended daily diet. The juice is made with 1 apple, 1 pear, and 1 mandarin.
Try this recipe at your leisure or when you feel you are tired of eating the same boring stuff. Don’t forget the juice. This breakfast goes well with it.
Note: only buckwheat flour is in the recipes. No additional flour added.
Other pancakes recipes
Originally published on March 23, 2014. Updated and republished.
- 1 cup buckwheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1 tbsp brown sugar
- 1 large egg
- 1/2 cup plain greek yogurt
- 1/2 cup low-fat milk
- 3 tbsp unsalted butter melted
- 1 – 2 tbsp oil
- 1 – 2 large bananas
- unsalted butter as needed
- Sift together flour, baking powder and salt. Add ginger, cinnamon, brown sugar to flour mix. Whisk together yogurt, milk and melted. Mix all ingredients until smooth. Don’t worry about over mixing, there is no gluten in batter and you will not have tough pancakes.
- Preheat a large skillet over medium heat for 2-4 minutes. Batter will be thick. If you prefer thinner pancakes, add an additional tablespoon or two of milk. Fold in sliced bananas carefully. Add a few drops of oil around a large frying pan with a spatula to grease the pan. Add batter, 1/4 cup at a time (batter should sizzle when it hits the pan). Cook for about 2 minutes on each side (the first pancakes will take the longest to cook) and serve warm, with lots of maple syrup and additional bananas.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.