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Banana Buckwheat Pear Pancakes

Servings 4 people

Ingredients

  • 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)

Instructions

  • 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.

Notes

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