Blueberry Banana Buckwheat PancakesYum
These pancakes are light and fluffy – and the bottom sides are bumpy with fruit. Ive made these Blueberry Banana Buckwheat Pancakes 3 times in the past 2 weeks. Twice for dessert.
You’ll love how easy it is to whip them up.
You’ll also love how the blueberries and bananas compliment the flavor of buckwheat.
When I was growing up my mom would make buckwheat pancakes on Saturday mornings for my dad because he loved them. I wasn’t altogether overly fond of the distinct flavor of the buckwheat flour back then, but…now, I really love a plateful of healthy buckwheat pancakes. Especially after reading how beneficial eating buckwheat is. I just learned that buckwheat isn’t a cereal grain …it’s actually a fruit seed that is related to rhubarb and sorrel. It’s good for cardio health…it regulates blood sugar, and it’s a good source of fiber. You can read more about the benefits HERE.
I slightly adapted the recipe for these Blueberry Banana Buckwheat Pancakes from Ellie Krieger’s recipe. If you’re looking for a new healthy pancake recipe to add to your repertoire – you’ll definitely want to give this buckwheat pancake recipe a try. It’s a keeper!
Blueberry Banana Buckwheat Pancakes
Yield: 4 servings
Total Time: 30 - 45 minutes
- 3/4 cup buckwheat flour
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 3/4 cup whole milk (you can use non-fat)
- 1 tablespoon honey
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 2 tablespoons unsalted butter, melted (you can use canola oil instead)
- 1 cup blueberries
- 1 banana, peeled and cut into thin slices
- 1/2 cup real maple syru
- In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, milk, honey, vanilla, eggs, and butter.
- Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.
- Preheat a large nonstick griddle or skillet over a medium flame.
- Ladle the batter onto the skillet with a 1/4-cup measure.
- Place about 5-6 blueberries and 3-4 slices of banana on top of each pancake and continue to cook until the pancakes turn golden brown on the bottom and bubbles are forming on top.
- Flip the pancakes and cook the other side until golden brown, about 1-1/2 minutes.
- Serve with pure maple syrup.