Buckwheat Buttermilk Banana Pancakes

Buckwheat Buttermilk Banana Pancakes

Since I didn’t have any white flour, I decided that if we were to have pancakes they’d have to be whole wheat.  Funny how things always work out wonderfully when you don’t think you have to follow the way you usually do something~~and, for me, pancakes are ‘usually’ made with regular white flour.  However, me thinks henceforth we’ll be doing whole wheat!  These were just so rich and almost nutty tasting…one of the grandkids wanted bananas, so added some slices to a few of them.

These are even great eaten cold~~kinda like a flat sweet cake! Now, I call these  Buckwheat Buttermilk Banana Pancakes for a couple of reasons, one, you can substitute half of the flour with buckwheat flour, and, two, when I was a kid Mom would make pancakes, and we’d watch ‘The Littl’ Rascals’…if you don’t know them, check out You Tube! So, they’re ‘buckwheat’ to me either way!   Buckwheat Buttermilk Banana Pancakes

Buckwheat Buttermilk Banana Pancakes

Serves: 4-6

What you need:

2 cups whole wheat flour

Note:  You can substitute 1 cup buckwheat flour for whole wheat flour.  This is according to ‘Cook’s Thesarus‘.

1/2 cup sugar

1 ½ tsp baking powder

¼ tsp sea salt

3 beaten eggs

1 tsp vanilla

¾ cup buttermilk

½ cup milk

4 tbl butter

Buckwheat Buttermilk Banana Pancakes

2 bananas sliced (about 1/2″ thick slices)

Buckwheat Buttermilk Banana Pancakes  

What you do:

Combine the flour, sugar, baking powder  and salt in a bowl and blend.  Mix together the beaten eggs vanilla and buttermilk.  Pour into dry mixture and blend.  Add remaining milk to get a somewhat thick batter consistency.

In a heavy skillet over medium heat, melt 2 tbl of butter.  Scoop in batter to make the size pancakes you want.  Put a few banana slices on top of each pancake.  Leave sufficient space between them to flip.  Adjust the heat from medium to medium low depending upon how the pancakes are cooking.  When the pancakes start bubbling  around the edges, flip and cook another about 2-3 minutes.  Remove, add more butter and continue until all batter is used.

Buckwheat Buttermilk Banana Pancakes

Buckwheat Buttermilk Banana Pancakes

©Alice D’Antoni Phillips  Ally’s Kitchen

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About Ally

7 comments

  1. Thanks for linking up with us this week at Foodie Friends Friday.

  2. Beautiful presentation, Ally! Such a nice touch leaving the bananas in slices instead of mashed.

    • Jackie! Thank you for visiting…actually, the slices were the easy way out…I was too lazy to smash, but they turned out great…kinda caramelized when they were flipped to their side and cooked! xo Ally

  3. Wait. I’m confused. Where’s the buckwheat? I used to use buckwheat all the time, and when I saw this recipe, all those wonderful memories came flooding back. These are either wholewheat, buttermilk, etc., (which is wonderful indeed), or they are pretending to be buckwheat pancakes. Now that you’ve opened the subject, I’m putting buckwheat flour on my shopping list. Maybe even some groats.