Buckwheat Banana Blueberry Pancakes Recipes

BUCKWHEAT BANANA BLUEBERRY PANCAKES

Steps:

• In a big bowl, mix all the dry ingredients together.
• In a smaller bowl mix together the milk, mashed bananas, and maple syrup.
• Pour the liquid into the dry ingredients and mix until well combined.
• Fold in the blueberries.
• Heat 1/2 tsp of coconut oil in a pan over medium-high heat.
• Scoop about 1 tbsp of the batter in the pan for each pancake (I made them quite big and thick and did a heaping tbsp).
• Lower the heat to low-medium and cook for 2-3 minutes on each side. Flip when bubbles start to appear. They should be easy to flip once the bottom is cooked.
• Keep them warm in the oven while you prepare your toppings.

BLUEBERRY BANANA BUCKWHEAT PANCAKES

Steps:

• In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, milk, honey, vanilla, eggs, and butter.
• Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.
• Preheat a large nonstick griddle or skillet over a medium flame.
• Ladle the batter onto the skillet with a 1/4-cup measure.
• Place about 5-6 blueberries and 3-4 slices of banana on top of each pancake and continue to cook until the pancakes turn golden brown on the bottom and bubbles are forming on top.
• Flip the pancakes and cook the other side until golden brown, about 1-1/2 minutes.
• Serve with pure maple syrup.

BLUEBERRY BANANA BUCKWHEAT PANCAKES

Steps:

• Start by making your flax egg mixing 1 Tbsp of ground flax seed into 3 Tbsp of water in a small bowl. Stir and let sit for 5-10 minutes. Next you want to add the banana, vanilla extract and cinnamon to a large bowl. Mash the banana until it forms a thick paste or "mush." It will smell lovely. Add the rest of the ingredients except the milk. Combine the ingredients adding the milk 1/2 cup at a time until desired consistency is reached. It should be slightly runny and a bit airy.** Let it sit while you heat a pan with the coconut oil on medium heat. Once the pan is hot spoon batter onto pan and create whatever shape and size you like. Sprinkle desired amount of blueberries on the pancake as it cooks. Flip the pancake over once you see air bubbles throughout the pancake (~5 mins). Cook for another 3-5 minutes on the other side. Continue process until all batter is used. Serve immediately with your favourite toppings or suggested toppings above.

BLUEBERRY BUCKWHEAT PANCAKES

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.

DOUBLE-BUCKWHEAT BLUEBERRY PANCAKES

Steps:

• Preheat a griddle.
• Sift together flours, baking powder, baking soda and salt.
• In another bowl, whisk eggs, then add buttermilk and honey or agave nectar, and whisk together. Whisk in vanilla extract and oil or melted butter.
• Add flour mixture to wet ingredients and quickly whisk together. Do not over-beat. A few lumps are okay. Stir in cooked kasha.
• In a separate bowl toss blueberries with 1/2 teaspoon flour.
• If necessary, brush hot griddle with butter. Drop by small ladlefuls (3 to 4 tablespoons) onto the hot griddle. Place 6 or 7 blueberries on each pancake. Cook until bubbles begin to break through, 2 to 3 minutes. Turn and cook for 30 seconds to a minute on the other side, or until nicely browned. Remove from heat and continue until all of the batter is used up. Serve hot, with butter and maple syrup.

BANANA BLUEBERRY PANCAKES

Steps:

• In a large bowl, combine the flours, sugar, baking powder and salt. In a second bowl, combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. If desired, serve with syrup and sliced bananas. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil, and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.

BANANA BUCKWHEAT PANCAKES

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.