Banana, Buttermilk, Buckwheat Pancakes Recipe
Servings: 6
Ingredients
- 2/3 c. all-purpose flour
- 2/3 c. whole-wheat flour
- 2/3 c. buckwheat flour
- 4 tsp baking pwdr
- 1 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp. sugar
- 2 x Large eggs or possibly equivalent egg beaters
- 4 Tbsp. extra virgin olive oil
- 2 c. low-fat buttermilk
- 2 x ripe bananas peeled and diced Brown sugar Banana slices
Directions
- Combine first 7 ingredients in a large bowl. Beat Large eggs lightly with extra virgin olive oil. Add in buttermilk then add in bananas to liquid. Add in liquid ingredients to dry and mix till all flour is moistened. Cook in non stick skillet with a little extra virgin olive oil over medium heat.
- Serve 2 pancakes per person. Garnish tops of pancakes with 3 or possibly 4 slices of banana and a little brown sugar.
- This recipe yields 6 to 8 servings.
- Gracious English country inn nestled on a scenic hillside overlooking the Shenandoah Valley!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 106 | 39% |
| Total Fat 11.98g | 15% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 1354mg | 56% |
| Potassium 327mg | 9% |
| Total Carbs 34.0g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 11.7g | 8% |
| Protein 8.16g | 13% |
