Buckwheat Banana Blueberry Pancakes Food

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.

BLUEBERRY BANANA BUCKWHEAT PANCAKES

Steps:

• In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, milk, honey, vanilla, eggs, and butter.
• Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.
• Preheat a large nonstick griddle or skillet over a medium flame.
• Ladle the batter onto the skillet with a 1/4-cup measure.
• Place about 5-6 blueberries and 3-4 slices of banana on top of each pancake and continue to cook until the pancakes turn golden brown on the bottom and bubbles are forming on top.
• Flip the pancakes and cook the other side until golden brown, about 1-1/2 minutes.
• Serve with pure maple syrup.

BLUEBERRY AND BANANA PANCAKES

Steps:

• Mix flour, sugar, baking powder and salt in a large bowl.
• Add eggs, milk, melted butter, mashed bananas, cinnamon and vanilla. Stir until well blended and smooth.
• Gently fold in the blueberries.
• Spoon 1/8-1/4 cup of batter for each pancake on preheated, greased griddle or skillet.
• Once bubbling throughout on surface, turn over and cook until done.

BUCKWHEAT BANANA BLUEBERRY PANCAKES

Steps:

• In a big bowl, mix all the dry ingredients together.
• In a smaller bowl mix together the milk, mashed bananas, and maple syrup.
• Pour the liquid into the dry ingredients and mix until well combined.
• Fold in the blueberries.
• Heat 1/2 tsp of coconut oil in a pan over medium-high heat.
• Scoop about 1 tbsp of the batter in the pan for each pancake (I made them quite big and thick and did a heaping tbsp).
• Lower the heat to low-medium and cook for 2-3 minutes on each side. Flip when bubbles start to appear. They should be easy to flip once the bottom is cooked.
• Keep them warm in the oven while you prepare your toppings.