Healthy Pancakes for a Lazy Sunday
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
- 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.
- 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.
- 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.
- To serve, top the pancakes with some walnuts and a little pure maple syrup. Serve warm.