BANANA BUCKWHEAT PANCAKES

Banana Buckwheat Pancakes image

Hearty, healthy buckwheat pancakes to start your day off right. Serve with only the finest dark maple syrup.

Provided by Robert Riggs

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups buckwheat flour
3 tablespoons brown sugar
3 tablespoons baking powder
¼ teaspoon salt
2 teaspoons ground cinnamon
1 ½ cups whole milk
1 large egg
2 tablespoons unsalted butter, melted
1 tablespoon pure vanilla extract
3 medium bananas, sliced
1 teaspoon vegetable oil, or as needed
1 cup chopped walnuts

Steps:

Mix flour, brown sugar, baking powder, salt, and cinnamon in a large mixing bowl until well combined. Clear a hole out in the middle and pour in milk, egg, melted butter, and vanilla. Stir until well combined but do not overmix. Stir banana slices into the pancake mix; set aside for 5 minutes.
Lightly oil a griddle with vegetable oil and heat to 325 to 350 degrees F (165 to 175 degrees C). Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, 3 to 4 minutes. Drop some chopped walnuts on top.
Flip the pancakes over and if you added walnuts, lightly press down with a spatula to drive the nuts in. Cook until browned, 3 to 4 minutes, then flip back over to the original side for just 1 minute. Continue with remaining batter.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 56.7 g, Cholesterol 47.3 mg, Fat 21.6 g, Fiber 7.3 g, Protein 11.8 g, SaturatedFat 5.5 g, Sodium 872.4 mg, Sugar 18.5 g