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Snack: Buckwheat Banana Pancakes with Walnuts
Over half of the flour in this hearty pancake recipe is buckwheat flour, a good whole grain choice.
This recipe includes superfoods such as:
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Get it now →Ingredients
¼ cup buckwheat flour
3 tablespoons unbleached all-purpose flour
1 teaspoon double-acting baking powder
½ teaspoon sea salt
2 teaspoons cold, unsalted butter, cut into pieces
1 teaspoon acacia or other mild floral honey
1 large egg
½ cup vanilla soy milk
2 large fully ripened bananas, peeled
2 tablespoons chopped walnuts
Instructions
In a medium bowl, combine the flours, baking powder, salt, butter, and honey into a finely crumbled mixture with a pastry blender or potato masher.
In a large bowl, whisk together the egg and soy milk. Add the flour mixture to the soy milk mixture and whisk until well combined. Let stand for 5 minutes. Mash one banana and set aside; very thinly slice the other banana and stir the slices into the batter.
Lightly coat a large flat skillet or griddle with natural cooking spray (see Fresh Fact) and place over medium heat. Spoon about ¼ cup batter per pancake on the hot skillet. Cook pancakes in batches for 2 minutes per side or until lightly browned. Keep cooked pancakes warm on a plate loosely covered with foil. Serve pancakes topped with mashed bananas and walnuts.
Fresh Fact: You can make your own natural cooking spray with your favorite oil – olive, canola, soybean, peanut, or more. Just purchase a pump-spray bottle, fill, and spray – naturally!
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Get it now →Nutrition Facts
Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 180 kcal | ||
| Fat 6 g | ||
| Carbohydrate 27 g | ||
| Protein 5 g | ||
| Cholesterol 60 mg | ||
| Saturated Fat 2 g | ||
| Sodium 450 mg | ||
| Sugar 11 g | ||
| Fiber 3 g | ||
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