These flapjacks are rooted in American history as Laura Ingles Wilder and family used to bite into buckwheat banana pancakes in The Little House on the Prairie series. This version bakes the banana right in the middle for full fruit integration. This recipe comes to us from Jennifer Grayson of The Red, White and Green.
- 1 cup buckwheat flour*
1 teaspoon baking powder
1/2 teaspoon salt
- 2 tablespoons sugar**
1 egg, beaten
1 cup nonfat milk
- 2 tablespoons extra virgin olive oil
1 banana, sliced thin
a little butter, as needed to prepare the pan
*This rich, nutty flour is full of nutrients as well as gluten-free, so it can consumed easily by those with wheat allergies. Buckwheat flour can be found in the dry goods section, near standard flour, in most grocery stores.
In a large bowl, combine buckwheat flour, baking powder, salt and sugar if using. Whisk dry ingredients together to combine.
One at a time, add the egg, milk and oil to the buckwheat mixture, beating the mixture well after each addition.
Heat large skillet or griddle over medium heat.
Prepare the heated skillet with small amount of butter. After the butter melts pour one small ladleful of pancake batter for each pancake onto the hot, greased skillet. Place three slices of banana onto each pancake.
Cook each pancake for 1-2 minutes, or until the edges look brown and bubbles break the surface. Flip each pancake and cook on other side for approximately 1 minute, or until cooked through. Serve immediately.
This Recipe's Ingredients:Banana
Banana Buckwheat Pancakes
Servings per Recipe:Amount per Serving
Calories from Fat: 109
Total Fat: 12.2g
Saturated Fat: 2.2g
Dietary Fiber: 5g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.