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Banana Blueberry Buckwheat Pancakes
Created by: Howcan Team
Ingredients
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 ripe banana, mashed
- 1 cup almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- 2 tablespoons coconut oil for cooking
Instructions
- In a large bowl, whisk together 1 cup of buckwheat flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- In a separate bowl, mix together the mashed ripe banana, 1 cup of almond milk, 1 tablespoon of maple syrup, and 1 teaspoon of vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the fresh blueberries.
- Heat a non-stick skillet or griddle over medium heat and add 1/2 tablespoon of coconut oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
- Serve the pancakes warm with additional blueberries, sliced bananas, and a drizzle of maple syrup.
Banana Blueberry Buckwheat Pancakes have a rich history dating back to ancient civilizations. The combination of bananas, blueberries, and buckwheat flour creates a delightful blend of flavors and textures. This dish has been a staple in many cultures, with each region adding its own unique twist. Chefs around the world have put their own spin on this classic recipe, making it a beloved breakfast option for many. Today, the best version of this dish can be found in trendy brunch spots and health-conscious cafes. The key to perfecting this dish lies in using ripe bananas, fresh blueberries, and high-quality buckwheat flour. Whether enjoyed with maple syrup or a dollop of Greek yogurt, these pancakes are a delightful treat for any meal.
25 min
4
250 calories
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