Buckwheat Pecan Banana Pancakes

By Donna Spencer

1 cup buckwheat flour
1/3 cup quinoa flour
1/3 cup tapioca flour
1/4 tsp salt
3 tsp baking powder

1 egg
1 Tbsp. coconut oil
1 Tbsp. honey
1-1/4 cups buttermilk
1/4 cup finely choped pecans
2 bananas mashed

Mix all dry ingredients in one bowl adding pecans to the dry ingredient bowl. Mix all wet ingredients in another bowl and add mashed bananas in with the wet ingredients. Mix wet ingredients into the dry ingredients using a hand mixer just before your ready to cook. Don’t mix together until your frying pan or electric skillet is hot enough. I take a small amount of butter on a piece of wax paper and lightly rub over the bottom of the pan so the pancakes don’t stick. Start on medium high and reduce heat if cooking too fast.

Serves four people.

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