Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Buckwheat Banana Pancakes

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…

Get access to everything we publish when you sign up for Outside+ Join today!.

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.

Servings
4

Ingredients

  • 1 cup buckwheat flour
  • 1/2 cup all-purpose flour
  • 1 Tbs. granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 large eggs
  • 1 cup nonfat milk or soymilk
  • 1/2 cup plain nonfat yogurt
  • 2 Tbs. vegetable oil
  • 1 firm banana, diced
  • 3 Tbs. shredded coconut

Preparation

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.

Nutrition Information

  • 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