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Before you jump to Buckwheat banana pancakes recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.
Enjoying healthy foods tends to make all the difference in the way you feel. We tend to feel way less gross after we increase our intake of healthy foods and lower our consumption of junk foods. A salad tends to make us feel much better than a piece of pizza (physically anyway). Sometimes it’s hard to find healthier foods for something to eat between meals. You can spend hours at the grocery store searching for the perfect snack foods to allow you to feel healthy. There’s nothing like one of these healthy foods when you need an energy-boosting treat.
If you’re looking for a fast snack, you can’t go drastically wrong with a whole grain one. Starting your morning with a piece of whole grain toasted bread can give you that additional boost you need to get going. When you have to have a fast snack food on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than refined grains included in white bread.
You can find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Choosing to live a healthy life style can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to buckwheat banana pancakes recipe. To make buckwheat banana pancakes you need 8 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Buckwheat banana pancakes:
- You need 2 ripe bananas, mashed
- Use 64 g buckwheat flour
- Provide 2 tablespoons oil, plus extra for frying
- Get 2 tablespoons water
- You need 1 teaspoon ground cinnamon
- Provide 1 teaspoon vanilla extract
- Provide Half teaspoon baking soda
- You need 2 teaspoons apple cider vinegar
Instructions to make Buckwheat banana pancakes:
- Mix all ingredients in a lage bowl till combined. The batter will be quite thick
- Heat some oil in a frying pan, just enough to coat the bottom, heat on medium
- Scoop using an ice cream scoop or 2 large desert spoon full of batter onto the frying pan. Flatten the batter so the pancake is half centimeter thick and even.
- Cook the pancake for 4 mins until the top starts to bubble and sides are cooked. Flip the pancake and cook for 4 mins on the other side or until evenly brown and cooked through. Repeat with the rest of the batter, should make 5 or 6 pancakes.
- Top with your toppings of choice, I used syrup and almond butter. Enjoy!
Buckwheat hulls are included in most store-bought buckwheat flours, giving it a dark bluish-gray hue, as seen in the pancakes on the left above. The pancakes on the right are made with freshly ground buckwheat groats, and look a little more appealing for kids or picky family members. Place both the flours, the baking powder and cinnamon in a large bowl and mix to combine. Add the banana, egg, maple syrup and milk and whisk until smooth. Heat a little of the butter in a non-stick frying pan over medium heat.
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