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These Blueberry Banana Buckwheat Pancakes are light and fluffy and loaded with fruit.  Your entire family with love them!!These Blueberry Banana Buckwheat Pancakes are light and fluffy and loaded with fruit

These buckwheat 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. Buckwheat isn’t a cereal grain …it’s actually a fruit seed that is related to rhubarb and sorrel, so its gluten-free.  It’s also good for cardio health…it regulates blood sugar,  and it’s a good source of fiber.  

BUCKWHEAT PANCAKE RECIPE

This buckwheat pancake mix produces light and fluffy pancakes.

  • 3/4 cup buckwheat flour
  • 3/4 cup all-purpose gluten-free 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 nut milk instead)
  • 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 syrup

HOW TO MAKE BUCKWHEAT PANCAKES

  1. 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.
  2. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.
  3. Preheat a large nonstick griddle or skillet over a medium flame.
  4. Ladle the batter onto the skillet with a 1/4-cup measure.
  5. 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.
  6. Flip the pancakes and cook the other side until golden brown, about 1-1/2 minutes.
  7. Serve with pure maple syrup.

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.

 

 

These Blueberry Banana Buckwheat Pancakes are light and fluffy and loaded with fruit
Yield: 4 servings

Blueberry Banana Buckwheat Pancakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.
  3. Preheat a large nonstick griddle or skillet over a medium flame.
  4. Ladle the batter onto the skillet with a 1/4-cup measure.
  5. 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.
  6. Flip the pancakes and cook the other side until golden brown, about 1-1/2 minutes.
  7. Serve with pure maple syrup.
© Deborah
Cuisine: Healthy / Category: Breakfast