Buckwheat Oatbran Walnut Banana Pancakes Food

BUCKWHEAT AND OAT PANCAKES

Steps:

• Mix dry ingredients in a large bowl.
• Beat liquid ingredients ( except syrup or topping) in a small bowl; add to dry ingredients and stir until just mixed.
• Spray or lightly oil a hot griddle or non-stick skillet and add batter by 1/3 cup measures; turn when bubbles form on top surface and underside is browned. Cook second side until browned. This should result in 10 each 5" pancakes.
• Serve with syrup or topping of choice.

2 INGREDIENTS (EGGS & BANANA) PANCAKES

Steps:

• Mash ripe banana well, add in whisk eggs.
• Warm non stick or cast iron pan to medium, spray with oil. Cook silver dollar size pancakes 30 seconds on each side and serve.
• (We use a small amount of maple syrup or agave on our pancakes).

CHOCOLATE CHIP BANANA PANCAKES FOR ONE

Steps:

• In a medium mixing bowl, whisk together the flour through salt.
• In a large mixing bowl, whisk together the egg white and buttermilk.
• Stir dry ingredients into the wet just until moistened. Fold in chocolate chips. Set aside to rest.
• Heat a large nonstick skillet or griddle over medium/medium-low heat. Coat with cooking spray.
• When hot, spoon the batter into the skillet by the 1/4 cupful. Evenly distribute most of the banana slices on top of the pancakes, reserving a few slices for garnish.
• When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
• Flip pancakes and let cook for another minute or so, or until golden brown.
• Serve with the remaining banana slices and maple syrup.

BANANA BUTTERMILK BUCKWHEAT PANCAKES

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.