What can be more heartwarming than pancakes? These pancakes are fun to make and pretty on the plate while really packing a nutritional punch. The buckwheat and banana combination delivers delicious, sweet, and nutty flavor as well as 25% of your recommended daily helping of fiber, and plenty of vitamin D, calcium, iron, and potassium.
Prepping the pears
Peel the pears and slice them thinly along the vertical axis so that each slice is a cross section of the pear. Now split each piece down the center. Remove the tough core as you get to the center pieces. Keep each piece together with its partner so that it creates a pear shape, which will form the center of each pancake.
- 1 cup buckwheat flour
- 1 tsp baking powder
- Pinch of salt
- 1 ripe banana
- 1 organic egg
- 1 cup milk or non-dairy milk
- 2 Tbsp maple syrup
- 1 Tbsp vegetable oil + more for brushing
- 1/2 tsp ground cardamom
- 1.4 tsp ground ginger
- 2 firm pears like Bosc, peeled, thinly sliced (see tip)
- In large bowl, combine flour, baking powder, and salt and set aside.
- In medium-sized bowl, mash banana with a fork, and whisk together with egg, milk, maple syrup, vegetable oil, and spices. Combine wet and dry ingredients and stir well to remove lumps.
- Brush nonstick griddle or skillet with oil and heat on medium-high until surface is hot. For each pancake, place 2 slices of pear on griddle and allow to brown for about 30 seconds. Pour 1/4 cup batter over them. Grill on one side until bubbles start to appear on the surface of the pancake. Using thin spatula, carefully flip each pancake, being careful to keep it together. Grill on the other side for 1 to 2 minutes more. Serve with a drizzle of maple syrup.
Per serving: 292 calories; 8 g protein; 7 g total fat (2 g sat. fat); 55 g total carbohydrates (23 g sugars, 7 g fiber); 90 mg sodium
