Description
These Blueberry Banana Pancakes are hearty, flavorful, and perfect for using up overripe berries, offering a deliciously jammy texture when cooked.
Ingredients
Units
Scale
- 60 g (1/2 cup) buckwheat flour
- 65 g (1/2 cup) whole wheat flour
- 1/2 tsp baking soda
- Large pinch of salt
- 1/4 tsp cinnamon
- Pinch of ground cloves
- Pinch of cardamom
- 3-4 small bananas (10 oz.)
- Juice from half a lemon
- 1/2 cup fresh or overripe blueberries
- 1 cup milk
- 1 large egg
- 1 tbsp honey
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions
- Preheat oven to 350 degrees F.
- Peel bananas and break each into three or four pieces. Arrange pieces on a baking sheet and roast for 10-15 minutes, until softened and lightly browned. Let cool for 5 minutes.
- In a large bowl, whisk together buckwheat flour, whole wheat flour, baking soda, salt, cinnamon, cloves, and cardamom.
- In a separate bowl, mash the roasted bananas with a fork. Stir in lemon juice, milk, egg, honey, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes, until golden brown.
- Serve warm, optionally with additional butter, syrup, or fresh fruit.
Notes
Use overripe blueberries for a jammy texture. These pancakes can be served with butter, syrup, or fresh fruit. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster or oven for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12
- Sodium: 200
- Fat: 5
- Carbohydrates: 45
- Fiber: 5
- Protein: 6
- Cholesterol: 35