Banana Buckwheat Pancakes

No ratings yet

These light and fluffy buckwheat pancakes are naturally sweetened with banana and scented with cinnamon and nutmeg. The ultimate weekend breakfast recipe!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 373kcal

Author Liz Della Croce

Ingredients

2 cups buckwheat pancake mix
2 cups milk
2 large eggs
1 banana mashed
1 teaspoon cinnamon
1 teaspoon vanilla
½ teaspoon nutmeg
½ teaspoon salt
maple syrup, butter and banana slices optional to serve

Instructions

Pre-heat nonstick griddle over medium-high heat.
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.

Notes

Buckwheat tends to absorb the liquid as it sits so if the batter starts to get too thick to pour, simply add more milk or water.

Pancakes are very freezer friendly! Check out my tips for freezing and reheating pancakes.

Nutrition