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Healthy Pancakes for a Lazy Sunday

September 25, 2011

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Sundays are perfect for so many reasons, but the best reason just may be pancakes. There is no better time to make a delicious stack of warm, fluffy pancakes for your family than on a lazy Sunday morning when no one has anything to do or anywhere to be.

This Sunday, try out this Buckwheat Banana-Walnut Pancake recipe from Integrative Nutrition graduate Reshma of Cook Me Healthy. Don’t be surprised if everyone asks for seconds…better make a double batch, just in case!

Buckwheat Banana-Walnut Pancakes

Makes 8-10 pancakes

 Ingredients

  • 2 ripe bananas, mashed
  • 2 tbsp. olive oil
  • 1 ½ tbsp. honey
  • ½ tsp. vanilla extract
  • 1 cup buttermilk (if you don’t have buttermilk, regular milk is fine)
  • 1 egg
  • ½ cup buckwheat flour (available at most grocery stores)
  • ¼ cup all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • Pinch salt
  • ¼ tsp. cinnamon
  • ¼ tsp. ground nutmeg
  • ¾ cup walnut pieces, toasted

*This makes a thick batter, which is good for thick pancakes. If you like crepe-like thinner pancakes, add some more milk to thin the batter out.

Directions

  1. In a bowl, whisk to combine the bananas, olive oil, honey, vanilla, buttermilk, and egg. In a separate mixing bowl, combine the buckwheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the center, and pour the wet ingredients into the well. Stir until the dry ingredients become moist.
  2. In the meantime, heat up your favorite pancake skillet and spray with cooking spray. When hot, add desired amount of batter, and cook both sides until browned.
  3. To serve, top the pancakes with some walnuts and a little pure maple syrup. Serve warm. 

Enjoy!

    About the author

    Lauren Caster is a contributing writer to Wellness Today. She resides in Portland, Oregon where she enjoys cooking for friends, doing Bikram yoga, and exploring new restaurants and food carts in town. She is one part of the blogging duo behind the blog Brooklyn-Portland, she received her diploma in Baking and Pastry Arts from the Institute of Culinary Education in New York City and is a 2013 graduate of the Institute for Integrative Nutrition