Buckwheat Banana Pancakes

by jessica on February 7, 2016

I woke up this morning with one thing on my mind – pancakes. Well two things on my mind – not getting out of bed AND pancakes. After spending most of my morning with a book and Gryff, I finally got around to those pancakes. Not just any pancakes – buckwheat pancakes. I didn’t grow up in a buttermilk pancake family. My mom made us buckwheat pancakes. Thank you Mom! The flavor is amazing and buckwheat is full of antioxidants. It’s also gluten free if that’s something you care about. My mom was so ahead of her time making us superfood pancakes in the 90s.


Buckwheat Banana Pancakes:

  • 1 1/2 cups buckwheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 ripe banana, mashed
  • 3/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon honey

Mix together the flour, baking powder, cinnamon, and salt. Set aside. In a separate bowl whisk together the banana, milk, eggs, vanilla, and honey. Stir into the flour mixture. I like to cook my pancakes in melted butter or melted coconut oil. Melted coconut oil gives a nice flavor. You don’t really need either if you have a nonstick pan but I think everything is better with butter.

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I love a drizzle of Wisconsin maple syrup, but you don’t need it. The banana adds enough sweetness.

Also, single girl tip – these freeze really well. After you make them, let them cool all the way. Wrap in foil and put in a freezer baggie or gladware. So now next Sunday when the pancake craving hits, brunch will be ready in about 30 seconds.


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