These pancakes are hearty and delicious on their own, so you can snatch one right out of the oven to munch on.
By Natasha Steinberg
I like to use overripe berries (you know, the ones you bought last weekend but didn’t finish during the week) in pancakes, as they get wonderfully jammy when cooked. These pancakes are hearty and delicious on their own, so you can snatch one right out of the oven.
- 60 g (1/2 cup) buckwheat flour
- 65 g (1/2 cup) whole wheat flour
- ½ tsp. baking soda
- large pinch salt
- ¼ tsp. cinnamon
- pinch ground cloves
- pinch cardamom
- 3-4 small bananas (10 oz.)
- juice from half a lemon
- 2 tsp. pure maple syrup
- 2 eggs
- 1 tsp. vanilla bean paste or extract
- ½ cup very ripe blueberries
- Preheat oven to 350 degrees F. Peel bananas and break each into three or four pieces. Arrange pieces on a baking sheet and roast 10-15 minutes, until softened and lightly brown. Let cool 5 minutes. Decrease oven temperature to 200 degrees F and set a small cookie sheet on the middle rack.
- Set griddle or skillet over medium heat. Whisk together flours, baking soda, salt, and spices in a medium bowl. Set aside. Place bananas in a small bowl, add lemon juice, and mash. Whisk in eggs, maple syrup, and vanilla. Pour wet ingredients into dry ingredients and mix with a wooden spoon until almost combined. Fold in blueberries. Batter will be very thick.
- Oil the griddle or skillet, and reduce heat to medium-low. Drop a ¼ cup of batter onto the griddle or skillet and spread out just slightly with your finger. Cook a few minutes until edges begin to set then flip and cook about two more minutes until golden and cooked through. Transfer to cookie sheet in preheated oven until ready to serve.