Buckwheat Banana Pancakes
Recipe Type:
Vegetarian
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
| Recipe Yield | 10.59 oz |
| Number of Servings | 4 |
| Serving Size | 2.65 oz |
Ingredients
7.06 oz
Buckwheat Flour
7.06 oz
Ripe bananas
2 units
eggs
8.45 fl oz
milk
2 tsp
baking powder
1 tsp
salt
2 tbsp
honey
1 tsp
vanilla extract
2 tbsp
vegetable oil
Directions
Step 1
In a large mixing bowl, mash the ripe bananas.
Step 2
Add the eggs, milk, honey, and vanilla extract to the mashed bananas. Mix well.
Step 3
In a separate bowl, whisk together the buckwheat flour, baking powder, and salt.
Step 4
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Step 5
Heat a non-stick skillet or griddle over medium heat. Grease with vegetable oil.
Step 6
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Step 7
Repeat with the remaining batter.
Step 8
Serve the pancakes warm with your favorite toppings.
Nutrition Facts
Fat:
4 g
(36
kcal)
Protein:
6 g
(24
kcal)
Carbohydrates:
32 g
(128
kcal)
| Calories | 4.77 kcal | 0.24% |
| Vitamin A | 0.053 IU | 0.01% |
| Monounsaturated Fat | 0.053 g | 0% |
| Saturated Fat | 0.0265 g | 0.02% |
| Fat | 0.106 g | 0.08% |
| Carbohydrates | 0.848 g | 0.17% |
| Sodium | 6.625 mg | 1.33% |
| Fibers | 0.106 g | 0.28% |
| Sugars | 0.2385 g | 0% |
| Protein | 0.159 g | 0.19% |
| Vitamin C | 0.159 mg | 0.18% |
| Calcium | 0.159 mg | 0.03% |
| Iron | 0.265 mg | 0.05% |
| Potassium | 6.89 mg | 1.38% |
| Alcohol | 0 g | 0% |
| Cholesterol | 1.855 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.265 mg | 20.38% |
| Vitamin B12 | 0.159 mcg | 6.63% |
| Vitamin E | 0.053 mg | 0.35% |
| Zinc | 0.106 mg | 0.02% |
| Selenium | 0.477 mcg | 0.1% |
| Vitamin D | 0.106 mcg | 0.71% |
Recipe Attributes
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