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This hearty breakfast recalls a childhood favorite: buckwheat pancakes. But this updated version incorporates a few exotic touches: diced bananas, yogurt and coconut shreds. These pancakes are delicious served hot with maple syrup, a fruit syrup of your choice or sprinkles of confectioners sugar and diced fresh fruit. Offer plenty of fruit juice and hot coffee or tea. For best results, use a stovetop griddle or a very large skillet for cooking the pancakes. This recipe makes about 8 to 10 pancakes.
Put buckwheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a bowl, and set aside.
Beat eggs until foamy in a second bowl. Stir in milk, yogurt and vegetable oil. Stir milk mixture into flour mixture just until free of lumps. Carefully fold banana and coconut into batter.
Heat a nonstick skillet, and spray it with nonstick cooking spray. Ladle 1/3 cup to 1/2 cup of batter onto hot surface, and turn when bubbles appear on surface and bottoms turn golden, after about 2 to 3 minutes. Cook second side for 2 to 3 minutes, or until bottoms turn golden. Remove from heat, repeat with remaining batter and serve pancakes hot.
- Calories 360
- Carbohydrate Content 51 g
- Cholesterol Content 110 mg
- Fat Content 12 g
- Fiber Content 4 g
- Protein Content 13 g
- Saturated Fat Content 3 g
- Sodium Content 690 mg
- Sugar Content 12 g