Saturday, February 21, 2009

Buckwheat Banana Pancakes

Now that I've had these, I don't know how I've lived this long without adding bananas to my pancakes!  The bananas added a creaminess and carmel taste to each bite!

foodblog 006

Serves 4

  • 3/4 cup buckwheat flour
  • 3/4 cup whole-wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup low fat plain yogurt or sour cream
  • 3/4 cup 1% milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon grated clementine, orange or lemon zest
  • 2 ripe bananas, diced, plus extra for serving
  • Smart Balance butter, optional
  • Agave nectar or Pure maple syrup
  • In a medium bowl, sift together the flours, baking powder, soda and salt. Whisk together the yogurt, milk, eggs, vanilla, and zest. Add the wet ingredients to the dry ones, mixing only until combined.

    Spray cooking oil in a large skillet over medium-low heat. Ladle the pancake batter into the pan. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute, until browned. Continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter, and agave nectar or maple syrup.

    Adapted from Barefoot Contessa's recipe and Ellie Krieger's recipe

    1 comment:

    Not Another Omnivore said...

    Buckwheat is on my list of "things to branch out to."

    Great pics!