After traveling last weekend and battling a stubborn cold the previous weekend, I was due for a comforting homemade breakfast today. Pancakes are my go-to weekend breakfast since they are not only the perfect comfort food, but they cook up in no time at all. Instead of waiting for other carby breakfasts to bake in the oven, pancakes are done in about fifteen minutes from start to finish.
I bought Bob’s Red Mill Organic Buckwheat Flour about a month ago and have been eagerly anticipating these pancakes since. These buckwheat pancakes cook up thick and fluffy, and the bananas add just the right amount of sweetness to complement the nutty and earthy taste of the buckwheat.
I love these pancakes served with nonfat Greek yogurt, a drizzle of maple syrup, and a sprinkle of cinnamon. The weekend is off to a great start already.
Buckwheat banana pancakes
Adapted from Cookie and Kate
Makes 8-10 medium-sized pancakes
– 1 egg
– 1 cup almond milk
– 1 tbs. maple syrup
– 1 tbs. coconut oil, melted, plus extra for the skillet
– 1 tsp. vanilla
– 1 cup buckwheat flour
– 1 tsp. baking powder
– 1 tsp. baking soda
– ¼ tsp. salt
– 2 bananas, sliced into thin rounds
Whisk together the egg, almond milk, maple syrup, coconut oil, and vanilla until combined. Add the buckwheat flour, baking powder, baking soda, and salt, and mix with a spoon until dry ingredients are incorporated. The batter should be wet, but not too runny. Heat your skillet and add a few dollops of coconut oil. Once the coconut oil is melted and the skillet is coated evenly, add spoonfuls of the batter to make whichever size pancakes you prefer. While the first side of the pancakes are cooking, slice your bananas and add several slices on top of each pancake. Flip pancakes once they are firm around the edges and bottom, and cook on second side until the pancakes and bananas are golden brown.
**On another note, thank you to Lori from Creating Beauty in the Kitchen for nominating me for the Liebster Award! More to come in the next blog post!