The sweet subtle taste of banana combines with the rich earthy taste of buckwheat and oats to make fluffy pancakes that are as healthy as they are pretty. Irresistible. Load 'em with fruit and a splash of syrup for a bright, sunshiny start to your day. (Skip to recipe.)
Pancakes are always a hit in our house. Those simple disks of pan-fried dough can elicit whoops of pleasure. And when you add bananas into them . . . the monkeys come swinging out of the woodwork to grab a plateful!
I think I've written before about my banana-loving husband. He seriously eats about 350 bananas a year - almost one a day. As for me - I probably eat about 5 bananas out of hand in a year. I'll occasionally slice one onto a piece of toast spread with peanut butter, and I'll have frozen bananas in my smoothies, and I LOVE eating banana bread. But in order to eat one plain, it has to be just perrrrrrrfectly ripe - no brown spots and no green on it, just straight yellow. Whereas Raymond can eat bananas when they're almost too black to use even in baking. He gets a kick out of eating them at work in the lunchroom and making his coworkers gag when he peels and eats a soft, black-skinned, very overripe banana. I'd be gagging, too.
But give me a stack of these sweet, delicately-banana-flavoured buckwheat pancakes topped with perfectly ripe banana slices and drizzled in maple syrup, and I'm a monkey, too. I'll eat the whole plateful.
If you catch me swinging from the curtain rods, don't tell anyone - just pass me a banana!
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Kitchen Frau Notes: I always make extra pancakes. They're a quick and easy breakfast heated in the toaster or microwave the next morning.
Try these banana buckwheat pancakes slathered with peanut butter and a drizzle of liquid honey or syrup on top.
Or spread two pancakes with peanut butter, add a smear of honey and a layer of banana slices to one of them, then top with the other pancake, peanut butter side down. Wrap 'em up and send them in school lunches for a novel sandwich idea. (For a peanut-free option there are several brands of roasted soy butter that taste just like peanut butter, or use another nut or seed butter instead.)
gluten-free, dairy-free option
- 1 cup (140gms) buckwheat flour
- 1 cup (100gms) oat flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 eggs
- 1¼ cups (300gms) mashed ripe banana (about 3 large)
- 2 tablespoons coconut sugar (or brown sugar)
- ¼ cup oil
- 1 tablespoon apple cider vinegar
- 1 cup (240ml) milk (dairy or plant milk)
In a large bowl, stir together the buckwheat flour, oat flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk the two eggs. Then add the oil, mashed bananas, coconut sugar, vinegar and milk. Whisk until well combined.
Pour the liquid mixture into the dry ingredients. Stir just until combined.
Heat a non-stick skillet over medium heat. Coat the pan with a little oil.
Drop scant ¼ cup dollops of batter onto the pan and cook for 2 to 3 minutes on each side, or until golden brown.
Keep warm as you cook the remaining batches.
Makes 16 four-inch pancakes.
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