Banana Buttermilk Buckwheat Pancakes Recipes

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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

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.

BLUEBERRY BUCKWHEAT PANCAKES



Blueberry Buckwheat Pancakes image

Provided by Ellie Krieger

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

3/4 cup buckwheat flour
3/4 cup whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup nonfat milk
1 tablespoon honey
2 large eggs
2 tablespoons canola oil
2 cups blueberries, divided
1/2 cup real maple syrup

Steps:

  • In a large bowl, whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, nonfat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.
  • Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.

Nutrition Facts : Calories 435 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 110 milligrams, Sodium 640 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 13 grams

BUTTERMILK BUCKWHEAT PANCAKES



Buttermilk Buckwheat Pancakes image

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 pancakes.

Number Of Ingredients 12

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg, room temperature
1 cup buttermilk
1 tablespoon butter, melted
Maple syrup, optional

Steps:

  • Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.

Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 667mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

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

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

BANANA BUTTERMILK PANCAKES



Banana Buttermilk Pancakes image

This recipe is a good way to use up bananas and want something a little different for breakfast or dinner. My daughter loves them with chocolate syrup on top but I prefer maple syrup. This recipe came from a back issue of Canadian Living magazine.

Provided by Irmgard

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking soda
1/3 cup chopped walnuts
1 cup mashed ripe banana (about 2)
2 cups buttermilk or 2 cups sour milk
2 eggs
1/4 cup butter, melted
butter (for frying)

Steps:

  • In a large bowl, sift or stir together flour, sugar and baking soda; mix in walnuts.
  • Combine bananas, buttermilk, eggs and butter; stir into dry ingredients just until moistened.
  • In a large skillet or griddle, melt just enough butter over medium heat to coat the surface of the pan.
  • Pour in about 3 tbsp.
  • of batter for each pancake; cook pancakes, in batches, for 1-1/2 to 2 minutes on one side or until tiny bubbles appear on the surface and the bottom is golden brown.
  • Flip and cook the second side for about 1 minute or until golden.

Nutrition Facts : Calories 478.6, Fat 21.9, SaturatedFat 9.4, Cholesterol 128.4, Sodium 581.6, Carbohydrate 58, Fiber 2.9, Sugar 17.2, Protein 14.1

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

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

BUTTERMILK BANANA PANCAKES



Buttermilk Banana Pancakes image

These delicious banana-buttermilk pancakes use whole wheat flour combined with soy flour to make them light and fluffy. Try adding cocoa powder or cinnamon and nutmeg for more flavor.

Provided by TicklingYourTastebuds

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 11

½ cup whole wheat flour
¼ cup all-purpose flour
¼ cup soy flour
¼ cup brown sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup low-fat buttermilk
2 egg whites, lightly beaten
2 small very ripe bananas, mashed
2 teaspoons vegetable oil, divided

Steps:

  • Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
  • Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 47.2 g, Cholesterol 2.5 mg, Fat 3.7 g, Fiber 3.9 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 383.2 mg, Sugar 23.7 g

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