BANANA BUCKWHEAT PANCAKES
These wholesome buckwheat flour and Original Bisquick® mix pancakes, full of sweet ripe banana goodness, are perfect for breakfast or brunch - ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 9
Number Of Ingredients 8
Steps:
- In medium bowl, stir Bisquick mix, flour, brown sugar, milk, mashed bananas and eggs with fork or whisk until blended.
- Heat griddle or skillet over medium heat (350°F). Grease griddle with vegetable oil if necessary or spray with cooking spray before heating. For each pancake, pour 1/4 cup batter onto hot griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
- Top pancakes with sliced bananas, blueberries and granola. Serve with syrup.
Nutrition Facts : Calories 200, Carbohydrate 33 g, Fat 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg
BEST BANANA SPINACH PANCAKES
This is a thin batter that makes tender pancakes. Be sure to let them cook until the surface is almost entirely firm before you flip them over.
Provided by Amy Palanjian
Categories Breakfast
Time 20m
Number Of Ingredients 10
Steps:
- Add all ingredients to a blender except the flour.
- Blend on high until very well combined, about 20-30 seconds, or until you no longer see any noticeable flecks of spinach.
- Stir or pulse in the flour and thoroughly combine without over-mixing.
- Warm a nonstick or cast iron skillet or griddle over medium heat and coat with oil or butter. Pour small rounds of batter onto the hot surface-the batter should spread fairly thinly on its own-and let cook until bubbles form on the surface and the surface is mostly set, about 3-4 minutes.
- Flip and cook for an additional 3 minutes, or until fully cooked.
- Continue to prepare the rest of the batter, keeping the finished pancakes warm in a 275 degree oven if desired.
- Serve warm with fruit, maple syrup, or another favorite dip.
Nutrition Facts : Calories 237 kcal, Sugar 11 g, Sodium 206 mg, Fat 6 g, SaturatedFat 2 g, Carbohydrate 40 g, Fiber 6 g, Protein 9 g, Cholesterol 104 mg, UnsaturatedFat 3 g, ServingSize 1 serving
GLUTEN-FREE BUCKWHEAT BANANA PANCAKES
Delicious gluten-free, sugar-free and vegan pancakes, with banana flavor, crunchy toasted almonds and bathed in raw honey.
Provided by The Awesome Green
Categories Breakfast Gluten-Free
Time 25m
Number Of Ingredients 11
Steps:
- In a large bowl, mix the buckwheat flour, ground flax, salt, baking powder and baking soda.
- Add mashed banana, vegan milk and agave syrup to the dry ingredients and mix to combine, until you obtain a thick but runny batter.
- Grease a cast-iron skillet and heat over medium heat.
- Scoop 1/4 cup batter into the skillet and cook until little bubbles appear on the surface (about two minutes). Flip over and cook for two more minutes.
- Transfer on a plate and cover with a clean towel to keep warm.
- Continue the same with the remaining batter, greasing the skillet every time you start a new pancake.
- Before serving, top with banana slices, toasted almonds and a drizzle of organic raw honey.
Nutrition Facts : Calories 197 kcal, ServingSize 1 serving
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.
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
GLUTEN-FREE BLUEBERRY BANANA BUCKWHEAT PANCAKES
Vegetarian and gluten-free buckwheat pancakes. Buckwheat comes from a fruit seed and is related to rhubarb. It is wheat-free and grain-free, though often inaccurately referred to as a grain.
Provided by CarolineT
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Mix buckwheat flour, cinnamon, and salt together in a large bowl. Make a well in the center; fill with coconut milk, eggs, honey, 1 tablespoon butter, and baking soda. Mix batter until smooth.
- Fold blueberries and banana into the batter; stir gently to combine.
- Melt the remaining 1 tablespoon butter on a griddle over medium-low heat. Drop 1/4 cup batter on the griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 3 minutes. Repeat with the remaining batter.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 26.3 g, Cholesterol 64.7 mg, Fat 14.1 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 10.2 g, Sodium 257.3 mg, Sugar 8.3 g
BUCKWHEAT, OATBRAN & WALNUT BANANA PANCAKES
I Had a craving for healthy and hearty banana pancakes. I Couldn't find what I was looking for so I used a Canadian Living recipe as a scaffold and modified to my tastes. The results were fantastic! :D
Provided by Miheehee
Categories Breakfast
Time 1h20m
Yield 18 pancakes
Number Of Ingredients 12
Steps:
- In large bowl, whisk together flour, oats, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs, bananas, butter and vanilla; pour over flour mixture and stir until almost smooth. Let stand for 10 minutes.
- Heat nonstick skillet or griddle to medium heat; brush lightly with some of the oil. Pour in about 1/3 cup (75 mL) batter for each pancake; cook for about 3 minutes or until underside is golden and bubbles break on top but do not fill inches.
- Turn and cook until underside is golden brown, about 1 minute. Repeat with remaining batter, brushing skillet with more oil as necessary. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 1 month. Reheat in toaster.).
Nutrition Facts : Calories 113, Fat 4.3, SaturatedFat 1.7, Cholesterol 26.2, Sodium 127.9, Carbohydrate 17.3, Fiber 2.2, Sugar 4.2, Protein 4.2
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Calories 55 per serving
Total Time 15 mins
- Whisk together the flours, flax seed, baking powder, baking soda and salt. Add the yogurt, milk, maple syrup, vanilla and oil, if using. Mix until smooth (there is no gluten in this batter, so no worries about over-mixing and creating tough pancakes). Batter should be thick, but if you like thinner pancakes, add an additional tablespoon or two of milk. Fold in sliced bananas.
- Nudge a few drops of oil around a large frying pan with a spatula to grease the pan. Let heat for a minute, then add batter, a few tablespoons at a time (batter should sizzle when it hits the pan). Cook for about 2 minutes on each side (the first pancakes will take the longest to cook) and serve warm, with lots of maple syrup, additional bananas, nuts, chocolate chips, etc.
BANANA BUCKWHEAT PANCAKES WITH ZUCCHINI - FIT MAMA REAL FOOD
From fitmamarealfood.com
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Category Breakfast
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Estimated Reading Time 3 mins
- In a large bowl add the mashed banana, egg whites, whole eggs and vanilla. Mash and fully mix. Add the almond flour, buckwheat flour, baking powder, cinnamon and sea salt. Stir until just mixed. Add the shredded zucchini and again, stir until just mixed.
- Add a small amount of coconut oil to the skillet or griddle. Pour in 1/4 cup amounts the pancake batter onto the heated cooking surface. Cook for 2-3 minutes, until little bubbles begin to appear on the top. Flip, and cook another 2-3 minutes until fully cooked. Repeat with all the remaining batter.
VEGAN BUCKWHEAT PANCAKES - RUNNING ON REAL FOOD
From runningonrealfood.com
Reviews 41
Calories 290 per serving
Category Breakfast
- Add the rest of the ingredients and gently fold together until all the flour is wetted. If it’s a bit clumpy, that’s great, do no over mix.
- Spray the pan with non-stick cooking spray then scoop the batter onto the pan in scant 1/4 cup portions.
COCONUT BANANA BUCKWHEAT PANCAKES – FIT MAMA REAL FOOD
From fitmamarealfood.com
Cuisine American
Total Time 10 mins
Category Breakfast
Calories 279 per serving
- Heat a large skillet to medium hight heat (or heat an electric griddle to 325 degrees F). Pour 3 pancakes onto the griddle. Cook for 2-3 minutes until slightly browned and flip. Cook another 2 minutes to finish cooking.
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From bojongourmet.com
5/5 (5)
Total Time 30 mins
Category Breakfast
Calories 542 per serving
- In a medium bowl, whisk together the egg and maple syrup to combine. Whisk in the melted butter until smooth, then whisk in the buttermilk and vanilla.
- Stir the buttermilk mixture into the flour mixture until just combined, then gently fold in the banana chunks and chopped pecans. The batter will be thick.
- Heat a wide skillet (or two; or a griddle, if you've got one) over medium-low heat and add about a teaspoon of butter to coat the pan. The pan is ready when a drop of batter sizzles on contact. Drop 1/4 cup scoops of batter into the hot skillet (a spring-loaded ice cream scoop works well), spaced about 2" apart as the batter will spread, and cook for about 2 minutes on each side, until well browned and cooked throughout (the bananas will be soft and gooey, and make it a bit tricky to tell.)
BLENDER BUCKWHEAT BANANA PANCAKES - WHOLEHEARTED EATS
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4.4/5 (61)
Category Whole Food Breakfast
Cuisine North American
Total Time 15 mins
- Puree the banana, oil, milk, and vanilla in a blender until smooth.Either add the flour, salt, and baking powder to the blender and mix on low until combined, or pour the liquid into a bowl with the flour and mix until smooth.
- Once the skillet is warm, add a splash of oil and two Tbsp. of batter (spreading out with the back of a spoon if needed). Flip the pancake once bubbles begin to appear on the top and it begins to lose its shine.
BANANA BUCKWHEAT PANCAKES - THE LEMON BOWL®
From thelemonbowl.com
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Total Time 30 mins
Category Breakfast
Calories 373 per serving
- In a medium bowl, whisk together all ingredients (pancake mix through salt.) If the batter seems too thick, add a little more milk or water.
- Pour batter on hot griddle, working 1/2 cup at a time. Cook until pancakes are golden brown, about 2-3 minutes on the first side and 1-2 minutes on the second side. Serve with maple syrup, butter and additional banana slices if you wish.
THE FLUFFIEST BUCKWHEAT BANANA PANCAKES - DISHING OUT …
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5/5 (9)
Total Time 15 mins
Category Breakfast
Calories 246 per serving
- In a separate bowl, combine dry ingredients: flour, flax, baking powder, cinnamon, and salt. Whisk to combine. Pour dry ingredients into wet and mix until just combined.
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From fodmapeveryday.com
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Category Breakfast, Brunch
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Total Time 15 mins
- Whisk together the almond milk and lemon juice and allow to sit until thickened, about 5 minutes. This is your faux “buttermilk”.
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Estimated Reading Time 2 mins
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