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by mike.davis

about 1 year ago

Here is a pancake recipe that has a lot of flavor and is a nice morning treat any time of the year. Top with yogurt and your favorite seaonal fruits.

Makes 16- 3 inch pancakes

  • 1/2 cup buckwheat flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon 365 baking soda
  • 1/4 teaspoon salt
  • 1 ripe banana, mashed
  • 2 tablespoons 365 maple syrup
  • 1 tablespoon vinegar
  • 1 cup 365 almond milk
  1. Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt in a large bowl.
  2. In another bowl, combine mashed banana, maple syrup, vinegar, and milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more milk if batter seems too thick.
  3. Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble.
  4. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately with syrup.
Edamam

Nutrition Info:

PER SERVING:

  • 150 calories
  • 1g total fat
  • 0g saturated fat
  • 0mg cholesterol
  • 115015mg sodium
  • 33g carbohydrate (3g dietary fiber, 4g sugar)
  • 4g protein
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