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Banana Buttermilk Buckwheat Pancakes

 
Banana Buttermilk Buckwheat Pancakes
260

Quick and easy breakfast, and also very healthy and tasty.

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 cup all-purpose flour
cup whole-wheat pastry flour
½ cup buckwheat flour
2 tablespoons sugar
1 teaspoon baking soda
4 teaspoons baking powder
2 large eggs
slightly beaten
4 tablespoons butter
melted
1 ½ cups buttermilk
½ cup milk
2 each bananas
mashed, ripe

Directions

Mix together flours, sugar, salt, baking soda and baking powder.

Beat eggs in separate bowl then stir in buttermilk, milk, bananas and butter.

Add liquid mixture to dry ingredients stirring until blended well, do not over mix.

Heat greased griddle or skillet over medium heat.

For each pancake pour scant ¼ cup batter onto hot griddle.

Cook pancakes until puffed bubbly and dry around edges.

Turn and cook other sides until golden brown.

Serve with maple syrup or fresh fruits if desire.

 

* not incl. in nutrient facts

Reviews

about 5 years

A big fan of bananas and pancakes, you will so pleased with the result that these pancake deliver. Super moist in the inside, packed with banana flavor, and crispy on the edges. We had them with maple glazed toasted almonds, it was out of the word...

Give it a try, you will love it!

Add review

 

 

Comments

valery
Oakboro, United States
 almost 8 years ago

I just found out that I'm allergic to wheat is there something I can substitute your whole wheat flour for? this seems like a great recipe and I would like to get buckwheat into my family's diet.

Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 47131% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 142mg 47%
Sodium 366mg 15%
Total Carbohydrate 23g 23%
Dietary Fiber 4g 16%
Sugars g
Protein 28g
Vitamin A 12% Vitamin C 10%
Calcium 26% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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