Name: Banana Buckwheat Pancakes
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Buckwheat flour - 2 cups; Brown sugar - 3 tablespoons; Baking powder - 3 tablespoons; Salt - ¼ teaspoon; Ground cinnamon - 2 teaspoons; Whole milk - 1 ½ cups; Egg - 1 large; Unsalted butter, melted - 2 tablespoons; Pure vanilla extract - 1 tablespoon; Bananas, sliced - 3 medium; Vegetable oil, or as needed - 1 teaspoon; Chopped walnuts - 1 cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Banana Buckwheat Pancakes

1. Buckwheat flour - 2 cups

2. Brown sugar - 3 tablespoons

3. Baking powder - 3 tablespoons

4. Salt - ¼ teaspoon

5. Ground cinnamon - 2 teaspoons

6. Whole milk - 1 ½ cups

7. Egg - 1 large

8. Unsalted butter, melted - 2 tablespoons

9. Pure vanilla extract - 1 tablespoon

10. Bananas, sliced - 3 medium

11. Vegetable oil, or as needed - 1 teaspoon

12. Chopped walnuts - 1 cup

How to cook deliciously - Banana Buckwheat Pancakes

1. Stage

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.

2. Stage

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.

3. Stage

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.