Banana Buckwheat Pancakes

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.

Serves 3

  • 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.

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Nutrition Information

Banana Buckwheat Pancakes

Servings per Recipe: 3

Amount per Serving

Calories:  302

Calories from Fat:  109

Total Fat:  12.2g

Saturated Fat:  2.2g

Cholesterol:  72mg

Sodium:  579mg

Potassium:  529mg

Carbohydrates:  41.7g

Dietary Fiber:  5g

Protein:  10.4g

Sugars:  10.1g

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