Recipe by Nicole Lewis
Pancakes are the quintessential breakfast food, but they are often made with highly processed flour and sugar, which can leave your blood sugar crashing after a few hours.
For heartier and more balanced pancakes I pair all-purpose flour with buckwheat flour. Buckwheat is gluten-free, high in fiber and protein, and rich in magnesium and other heart healthy minerals. Buckwheat flour is a great substitute for wheat-based flour. It is light, mixes well, and has a distinctive and earthy flavor. It’s a true winner for people with celiac disease or milder gluten intolerances. In this recipe you could nix the all-purpose flour all together and use almond flour or rice flour in its place.
To give these pancakes an added boost I mixed in an over-ripe banana. Bananas are rich in potassium and other minerals. Ripe bananas are mushy and full of natural sugars, which keep these pancakes moist and sweet without being too heavy or cakey.
I tend to make pancakes on the weekend when I have more time in the morning. But for busy weekday mornings you can prepare extra pancakes and freeze in zip lock bags. Reheat the pancakes by heating them briefly in a microwave or toaster oven. The batter will also keep well in the fridge for 1-2 days.
There is nothing better than enjoying a Sunday breakfast on a busy weekday morning. Buckwheat banana pancakes will start your day off right, and keep you going strong until lunch.
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Calories per serving: 180 per serving
Prep time: 10 mins
Cooking time: 10 mins
Total time: 20 mins
1 cup buckwheat flour
1/2 cup all-purpose flour
3 tbsp brown sugar
1 tbsp baking powder
A pinch of salt
2 tsp ground cinnamon
1 1/2 cups milk
1 over-ripe banana, mashed
1/2 yellow banana, sliced
3 tbsp butter
Maple syrup, for serving
1. In a medium sized mixing bowl stir buckwheat flour, all purpose flour, brown sugar, baking powder, salt, and cinnamon with a fork until combined. Set aside.
2. In a separate mixing bowl mix the milk, eggs, and mashed banana until well combined.
3. Add wet mixture to the flour mix and stir with a fork until the batter is smooth and all the flour is incorporated.
4. Melt one tablespoon of butter in a skillet or griddle over medium low heat.
5. Pour batter into pan using a ladle and top with 2-3 banana slices
6. Cook pancakes on one side until bubbles begin to form on the pancake's surface and then flip
7. Repeat until, adding butter to the pan as needed, until you have all the pancakes you need!
8. Serve warm with maple syrup, and enjoy!