Buckwheat and banana pancakes

19 May 2014

pancake-breakfast

Remember in this post when I mentioned I wanted to start making my own buckwheat waffles/pancakes for breakfast? Well, I found a recipe that’s been working wonderfully, and I wanted to share it! It’s from Goop, though I made a few modifications.

Ingredients:
— 2 1/4 cups whole milk
— 2 tablespoons lemon juice
— 2 tablespoons vegetable oil
— 2 tablespoons maple syrup
— 1 cup buckwheat flour
— 2 teaspoons baking soda
— 1/2 cup all-purpose flour
— 1/2 cup whole wheat flour
— 1 teaspoon salt
— 3 seriously ripe bananas (I recommend they be pretty much black – mine sat on the counter for about a week and a half)

Preparation:
1. Mix all the wet ingredients together in a small bowl (including bananas – just mash them roughly with a fork).
2. Mix all the dry ingredients together in a slightly bigger bowl.
3. Add the wet to the dry and stir just enough to combine – be careful not to over-mix (that’s how you get tough pancakes).
4. Heat a large nonstick skillet or griddle over medium-high heat (we use our Griddler, which we love – no need to use any oil or butter, and you can make 4-6 at a time!). Ladle as many pancakes as possible onto your griddle.
5. Cook for about a minute and a half on the first side, until the edges begin to firm up and the surface is spotted with small bubbles. Flip and cook for about a minute on the second side.

My version is doubled, because I like to make a big batch then freeze them for a quick breakfast before work. If you’d like to freeze them, too, I recommend lining a baking sheet with parchment or wax paper, then arranging the pancakes in a single layer. Place the baking sheet in the freezer for about two hours, until they’re firm, then peel them off the paper and store in a gallon freezer bag. I cook two for about a minute in the microwave and eat with maple syrup or apple sauce!

Seriously, y’all, if you like bananas, these are AMAZING! So light and fluffy, moist, and just absolutely delicious. They puff up beautifully on the griddle and freeze really well. I actually find myself getting out of bed earlier in the morning because I’m looking forward to eating them :)

What do you eat for breakfast? Do you like banana things? I feel like bananas can be very polarizing – people either love them or hate them.

P.S. The photo above is not of these pancakes – it’s an instagram my friend Samantha took of her Sunday morning breakfast, and I appropriated it because I thought it was so lovely :)

4 Responses to “Buckwheat and banana pancakes”

  1. Samantha

    Yummy!! I feel so honored that you shared my photo! We are looking forward to seeing you guys soon!

  2. Rob

    As you know, I am very strongly in the “Love ’em!” camp regarding bananas. When I make my nut-flour pancakes, I just slice bananas into the batter after I pour it into the skillet.

  3. My husband is a big fan of bananas and pancakes. I think this would be a homerun for him, will have to make these soon!

  4. I have the worst story about buckwheat pancakes: long story short, don’t serve them to your grandfather who is expecting buttermilk ones! haha, it was awful. I’ve swore off on them, even though they’ve gotten awfully popular! The heaviness seems to be a bit off-putting. Did you find them heavy?