Posted by
Amy V.
Something about pancakes on the weekend feels so luxurious. I didn't intend to make an "elaborate" breakfast this weekend, but after a good run plain old cereal just didn't seem right.
I found this suggestion for buckwheat pancakes when searching through my new FAVORITE cookbook, "How To Cook Everything" by Mark Bittman. I love it so much because it gives you the basics for thousands of different foods. And in his own way, I think that Mr. Bittman is really encouraging and challenging you to try things your own way. He gives you the techniques to be successful but doesn't say that his way is the only one by any means. Look for more recipes inspired by him coming soon.
Buckwheat is a great whole grain option for anyone looking to increase the nutritional profile of the grains they use or anyone who is gluten-gree. Buckwheat, despite its name, is not at all related to wheat. Due to its tendency to go rancid, I keep my buckwheat flour wrapped up in the refrigerator. It's been in there for over a year now and still tastes fresh! As a note, this flour is readily available at your local health food store.
I will say that when I tasted this raw batter, it tasted very strongly of buckwheat. If you've ever tried it, you know what I'm talking about. However, once cooked the buckwheat provides a subtle nutty flavor that is greatly complimented by the banana and real maple syrup (and chocolate chips too if you want to be extra decadent!).
Banana Buckwheat Pancakes
Serves 4
2 cups buckwheat flour
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 egg
2 1/3 cups vanilla soymilk or almond milk or milk
1 tsp almond extract
2 tbsp agave nectar
1/2 cup chocolate chips - optional (I used vegan)
2 bananas, thinly sliced
Grapeseed oil, olive oil, or butter
Heat large pan or skillet over medium heat while making pancake mixture.
Mix together first 4 dry ingredients in a large bowl. In a medium bowl, whisk egg, almond extract, and agave nectar into milk of your choice. Stir wet mixture into dry mixture until just combined. A few lumps are ok. Fold chocolate chips into mixture if using.
Pour 1/2 tsp oil in the bottom of the pan. Spoon mixture into pan (amount depends on the size of the pancakes you want). Press a few banana slices into the top of the pancake. Cook about 3 minutes, until bottom of pancake starts to brown. With a large, flat spatula flip the pancake and cook about 2 more minutes until just cooked.
Serve with warm maple syrup.
Nutrition Analysis (approximate):
- Calories: 400
- Fat: 7 g
- Carbohydrates: 76 g
- Fiber: 9 g
- Protein: 14 g
Banana Buckwheat Pancakes
Posted by Amy V.
I found this suggestion for buckwheat pancakes when searching through my new FAVORITE cookbook, "How To Cook Everything" by Mark Bittman. I love it so much because it gives you the basics for thousands of different foods. And in his own way, I think that Mr. Bittman is really encouraging and challenging you to try things your own way. He gives you the techniques to be successful but doesn't say that his way is the only one by any means. Look for more recipes inspired by him coming soon.
Buckwheat is a great whole grain option for anyone looking to increase the nutritional profile of the grains they use or anyone who is gluten-gree. Buckwheat, despite its name, is not at all related to wheat. Due to its tendency to go rancid, I keep my buckwheat flour wrapped up in the refrigerator. It's been in there for over a year now and still tastes fresh! As a note, this flour is readily available at your local health food store.
I will say that when I tasted this raw batter, it tasted very strongly of buckwheat. If you've ever tried it, you know what I'm talking about. However, once cooked the buckwheat provides a subtle nutty flavor that is greatly complimented by the banana and real maple syrup (and chocolate chips too if you want to be extra decadent!).
Banana Buckwheat Pancakes
Serves 4
2 cups buckwheat flour
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 egg
2 1/3 cups vanilla soymilk or almond milk or milk
1 tsp almond extract
2 tbsp agave nectar
1/2 cup chocolate chips - optional (I used vegan)
2 bananas, thinly sliced
Grapeseed oil, olive oil, or butter
Heat large pan or skillet over medium heat while making pancake mixture.
Mix together first 4 dry ingredients in a large bowl. In a medium bowl, whisk egg, almond extract, and agave nectar into milk of your choice. Stir wet mixture into dry mixture until just combined. A few lumps are ok. Fold chocolate chips into mixture if using.
Pour 1/2 tsp oil in the bottom of the pan. Spoon mixture into pan (amount depends on the size of the pancakes you want). Press a few banana slices into the top of the pancake. Cook about 3 minutes, until bottom of pancake starts to brown. With a large, flat spatula flip the pancake and cook about 2 more minutes until just cooked.
Serve with warm maple syrup.
Nutrition Analysis (approximate):