Buckwheat Banana Pancakes

Buckwheat Banana Pancakes Recipe - Vegetarian Food from USA

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Buckwheat Banana Pancakes are a delicious and nutritious twist on traditional pancakes. These pancakes are made with a combination of buckwheat flour, all-purpose flour, and ripe bananas, giving them a unique flavor and texture. They are perfect for a weekend breakfast or brunch, and can be enjoyed by the whole family.

History

Buckwheat Banana Pancakes have been a popular breakfast dish for many years. Buckwheat flour has been used in cooking for centuries, and is known for its nutty flavor and health benefits. Bananas are a versatile fruit that add sweetness and moisture to baked goods. The combination of these two ingredients creates a delicious and satisfying pancake that is sure to become a favorite in your household.

Ingredients

1 cup buckwheat flour
0.5 cup all-purpose flour
1 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
Pinch of salt
2 large eggs
1 cup nonfat milk or soymilk
0.5 cup plain nonfat yogurt
2 tbsp vegetable oil
1 firm banana, diced
3 tbsp shredded coconut

How to prepare

1. In a bowl, combine buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Set aside.
2. In a separate bowl, beat eggs until foamy. Stir in milk, yogurt, and vegetable oil. Gradually add the milk mixture to the flour mixture, stirring until the batter is smooth. Carefully fold in the banana and coconut.
3. Heat a nonstick skillet and spray it with nonstick cooking spray. Pour 0.33 to 0.5 cup of batter onto the hot surface. Flip the pancakes when bubbles appear on the surface and the bottoms turn golden, approximately 2 to 3 minutes. Cook the second side for an additional 2 to 3 minutes, or until the bottoms turn golden. Remove from heat, repeat with the remaining batter, and serve the pancakes hot.

Variations

Add chocolate chips or nuts to the batter for a decadent twist.
Top the pancakes with whipped cream or ice cream for a special treat.
Use different fruits, such as blueberries or strawberries, in place of the bananas for a different flavor profile.

Cooking Tips & Tricks

Make sure to use ripe bananas for the best flavor and sweetness in the pancakes.

- Be careful not to overmix the batter, as this can result in tough pancakes.

- Cook the pancakes on a medium-low heat to ensure they cook evenly and don't burn.

- Serve the pancakes hot with your favorite toppings, such as maple syrup, fresh fruit, or yogurt.

Serving Suggestions

Serve Buckwheat Banana Pancakes hot with maple syrup, fresh fruit, yogurt, or nuts for added flavor and texture.

Cooking Techniques

Be sure to cook the pancakes on a medium-low heat to ensure they cook evenly and don't burn.

- Flip the pancakes when bubbles appear on the surface and the bottoms turn golden, approximately 2 to 3 minutes.

Ingredient Substitutions

You can use almond milk or coconut milk in place of the nonfat soymilk.

- Greek yogurt can be used instead of plain nonfat yogurt.

- Coconut oil or melted butter can be used in place of vegetable oil.

Make Ahead Tips

You can make the batter for Buckwheat Banana Pancakes ahead of time and store it in the refrigerator for up to 24 hours. When ready to cook, simply pour the batter onto a hot skillet and cook as directed.

Presentation Ideas

Stack the pancakes on a plate and drizzle with maple syrup. Garnish with fresh fruit, nuts, or a sprinkle of powdered sugar for a beautiful presentation.

Pairing Recommendations

Buckwheat Banana Pancakes pair well with a hot cup of coffee or tea, and a side of crispy bacon or sausage for a hearty breakfast.

Storage and Reheating Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pancakes in a toaster or microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of Buckwheat Banana Pancakes contains approximately 250 calories. This makes them a satisfying and nutritious breakfast option.

Carbohydrates

Each serving of Buckwheat Banana Pancakes contains approximately 30 grams of carbohydrates. Carbohydrates are the body's main source of energy, and are important for fueling your day.

Fats

Each serving of Buckwheat Banana Pancakes contains approximately 5 grams of fat. Fat is essential for absorbing certain vitamins and minerals, and provides a source of long-lasting energy.

Proteins

Each serving of Buckwheat Banana Pancakes contains approximately 6 grams of protein. Protein is important for building and repairing tissues in the body, and helps you feel full and satisfied after a meal.

Vitamins and minerals

Buckwheat Banana Pancakes are a good source of vitamins and minerals, including potassium, magnesium, and vitamin B6. These nutrients are important for overall health and well-being.

Alergens

Buckwheat Banana Pancakes contain eggs and dairy (milk and yogurt), which may be allergens for some individuals. If you have allergies or dietary restrictions, be sure to check the ingredients and make substitutions as needed.

Summary

Buckwheat Banana Pancakes are a nutritious and delicious breakfast option, providing a good balance of carbohydrates, fats, proteins, vitamins, and minerals. They are a great way to start your day on a healthy note.

Summary

Buckwheat Banana Pancakes are a delicious and nutritious breakfast option that is sure to become a family favorite. With a unique combination of buckwheat flour, ripe bananas, and coconut, these pancakes are a flavorful twist on traditional pancakes. Enjoy them hot with your favorite toppings for a satisfying start to your day.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a sunny morning in the spring of 1965 when I stumbled upon it in an old cookbook that had been passed down to me from my own grandmother. As I flipped through the pages, a faded piece of paper fell out, revealing the handwritten recipe for Buckwheat Banana Pancakes.

I had never heard of such a combination before, but something about it intrigued me. The thought of the earthy buckwheat flour paired with the sweetness of ripe bananas seemed like the perfect way to start the day. So, without hesitation, I set out to gather the ingredients and give it a try.

I remember the first time I made these pancakes like it was yesterday. The kitchen was filled with the warm aroma of cinnamon and vanilla as I mashed the bananas and mixed them into the batter. I poured the thick, lumpy batter onto the hot griddle, watching as it bubbled and sizzled, transforming into golden brown pancakes.

When I took my first bite, I knew I had stumbled upon something truly special. The pancakes were light and fluffy, with a subtle sweetness that perfectly complemented the nutty flavor of the buckwheat. I savored each bite, savoring the memories of that sunny spring morning and the joy of discovering a new favorite recipe.

Over the years, I have made those Buckwheat Banana Pancakes countless times, each batch bringing back those same feelings of nostalgia and comfort. I have shared the recipe with friends and family, passing down the tradition of making these delicious pancakes to the next generation.

As I sit here now, reflecting on all the recipes I have collected and cherished over the years, I am grateful for the moments of joy and connection that cooking has brought into my life. The memories of that first time finding the recipe for Buckwheat Banana Pancakes will always hold a special place in my heart, a reminder of the simple pleasures that can be found in a warm, homemade meal.

And so, as I continue to cook and create in my kitchen, I carry with me the stories and traditions of those who came before me, knowing that each recipe holds a piece of their legacy and love. And for that, I am forever grateful.