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 telling me that I needed to post more breakfast items. Did we have some telepathic communication during the night? It was as if she was reading my mind. So weird!
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. 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 has a nutty taste and is very rich and full in nutrients. It is also considered a gluten-free flour and ideal for people with wheat allergies. The flour is found in most supermarkets.
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 richness of the flour, 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 this Buckwheat Pancake recipe is very flavorful in my opinion; I just like to eat a variety of foods. There are several dishes that I do not eat all the times. But when the opportunity presents itself, I do spoil myself.
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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.
So 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. Not additional flour added.
- 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.