Banana Buttermilk Buckwheat Pancakes Recipes
BANANA BUCKWHEAT PANCAKES
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
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
BLUEBERRY BUCKWHEAT PANCAKES
Steps:
- In a large bowl, whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, nonfat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.
- Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.
Nutrition Facts : Calories 435 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 110 milligrams, Sodium 640 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 13 grams
BANANA BUTTERMILK BUCKWHEAT PANCAKES
Make and share this Banana Buttermilk Buckwheat Pancakes recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine the first 6 dry ingredients.
- In another bowl whisk together the eggs, melted butter, buttermilk and milk until well combined.
- Add in the mashed banana; mix to combine.
- Add the liquid ingredients to the dry ingredients; stir well to combine.
- Drop by 1/3 cupfuls onto a greased griddle.
- Brown on both sides.
BUCKWHEAT BUTTERMILK PANCAKES
These buckwheat pancakes are a light version of a breakfast favorite. Serve with applesauce or other sliced fresh fruits.
Provided by debs
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk flour, buckwheat flour, baking soda, baking powder, and salt together in a mixing bowl. Make a well in the center and add milk, buttermilk, applesauce, egg, and oil. Gently mix until dry ingredients are incorporated but batter is still lumpy. Let sit for at least 10 minutes before cooking.
- Heat a griddle to 350 degrees F (175 degrees C). Working in batches, ladle 1/4 cupfuls of batter onto the hot griddle. Cook until small bubbles appear on the surface, 3 to 4 minutes. Flip and cook until golden brown on the other side, about 3 minutes more. Repeat to make remaining pancakes.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 23.2 g, Cholesterol 35.3 mg, Fat 2.2 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 542.8 mg, Sugar 4.5 g
BUTTERMILK BUCKWHEAT PANCAKES
This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 8 pancakes.
Number Of Ingredients 12
Steps:
- Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.
Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 667mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges
BANANA BUTTERMILK PANCAKES
This recipe is a good way to use up bananas and want something a little different for breakfast or dinner. My daughter loves them with chocolate syrup on top but I prefer maple syrup. This recipe came from a back issue of Canadian Living magazine.
Provided by Irmgard
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, sift or stir together flour, sugar and baking soda; mix in walnuts.
- Combine bananas, buttermilk, eggs and butter; stir into dry ingredients just until moistened.
- In a large skillet or griddle, melt just enough butter over medium heat to coat the surface of the pan.
- Pour in about 3 tbsp.
- of batter for each pancake; cook pancakes, in batches, for 1-1/2 to 2 minutes on one side or until tiny bubbles appear on the surface and the bottom is golden brown.
- Flip and cook the second side for about 1 minute or until golden.
Nutrition Facts : Calories 478.6, Fat 21.9, SaturatedFat 9.4, Cholesterol 128.4, Sodium 581.6, Carbohydrate 58, Fiber 2.9, Sugar 17.2, Protein 14.1
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