Banana Buckwheat Pancakes Recipes

BANANA BUCKWHEAT PANCAKES

Banana Buckwheat Pancakes image

These wholesome buckwheat flour and Original Bisquick® mix pancakes, full of sweet ripe banana goodness, are perfect for breakfast or brunch - ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 20m

Yield 9

Number Of Ingredients 8

Ingredients

2 cups Original Bisquick™ mix
1/2 cup buckwheat flour
3 tablespoons packed brown sugar
1 1/4 cups milk
1 cup mashed ripe bananas (2 medium)
2 eggs
Sliced bananas, fresh blueberries and granola, if desired
Real maple syrup, if desired

Steps:

In medium bowl, stir Bisquick mix, flour, brown sugar, milk, mashed bananas and eggs with fork or whisk until blended.
Heat griddle or skillet over medium heat (350°F). Grease griddle with vegetable oil if necessary or spray with cooking spray before heating. For each pancake, pour 1/4 cup batter onto hot griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
Top pancakes with sliced bananas, blueberries and granola. Serve with syrup.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Fat 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg

BANANA BUTTERMILK BUCKWHEAT PANCAKES

Banana Buttermilk Buckwheat Pancakes image

Make and share this Banana Buttermilk Buckwheat Pancakes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Breakfast

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup flour
1/3 cup whole wheat flour
1/2 cup buckwheat flour
2 tablespoons sugar (can use more)
1 teaspoon baking soda
1 tablespoon baking powder
2 eggs, slightly beaten
1/4 cup melted butter
1 1/2 cups buttermilk
1/2 cup milk
2 ripe bananas, mashed

Steps:

In a large bowl combine the first 6 dry ingredients.
In another bowl whisk together the eggs, melted butter, buttermilk and milk until well combined.
Add in the mashed banana; mix to combine.
Add the liquid ingredients to the dry ingredients; stir well to combine.
Drop by 1/3 cupfuls onto a greased griddle.
Brown on both sides.

BANANA BUCKWHEAT PANCAKES

Banana Buckwheat Pancakes image

Hearty, healthy buckwheat pancakes to start your day off right. Serve with only the finest dark maple syrup.

Provided by Robert Riggs

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups buckwheat flour
3 tablespoons brown sugar
3 tablespoons baking powder
¼ teaspoon salt
2 teaspoons ground cinnamon
1 ½ cups whole milk
1 large egg
2 tablespoons unsalted butter, melted
1 tablespoon pure vanilla extract
3 medium bananas, sliced
1 teaspoon vegetable oil, or as needed
1 cup chopped walnuts

Steps:

Mix flour, brown sugar, baking powder, salt, and cinnamon in a large mixing bowl until well combined. Clear a hole out in the middle and pour in milk, egg, melted butter, and vanilla. Stir until well combined but do not overmix. Stir banana slices into the pancake mix; set aside for 5 minutes.
Lightly oil a griddle with vegetable oil and heat to 325 to 350 degrees F (165 to 175 degrees C). Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, 3 to 4 minutes. Drop some chopped walnuts on top.
Flip the pancakes over and if you added walnuts, lightly press down with a spatula to drive the nuts in. Cook until browned, 3 to 4 minutes, then flip back over to the original side for just 1 minute. Continue with remaining batter.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 56.7 g, Cholesterol 47.3 mg, Fat 21.6 g, Fiber 7.3 g, Protein 11.8 g, SaturatedFat 5.5 g, Sodium 872.4 mg, Sugar 18.5 g

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