Banana Buckwheat Pancakes
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Banana Buckwheat Pancakes
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These light and fluffy buckwheat pancakes are naturally sweetened with banana and scented with cinnamon and nutmeg. The ultimate weekend breakfast recipe!
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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)
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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 Information
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Serving
2pancakes
Calories
373kcal
(19%)
Carbohydrates
45g
(15%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
103mg
(34%)
Sodium
380mg
(16%)
Potassium
821mg
(23%)
Fiber
4g
(16%)
Sugar
17g
(34%)
Vitamin A
490IU
(10%)
Vitamin C
3.6mg
(4%)
Calcium
418mg
(42%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 373kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 103mg | 34% |
| Sodium | 380mg | 16% |
| Potassium | 821mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 3.6mg | 4% |
| Calcium | 418mg | 42% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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