Banana Buckwheat Pancakes

Vegetarian
Gluten Free
Health score
8%
Banana Buckwheat Pancakes
20 min.
9
225kcal

Suggestions


Start your day on a delicious note with these delightful Banana Buckwheat Pancakes! Perfectly suited for those seeking a vegetarian and gluten-free option, this recipe combines the natural sweetness of ripe bananas with the nutty flavor of buckwheat flour, creating a breakfast that is both satisfying and wholesome. In just 20 minutes, you can whip up a batch that serves up to nine people, making it an ideal choice for family brunches or cozy mornings with friends.

Each pancake is a fluffy delight, bursting with flavor and topped with fresh sliced bananas, juicy blueberries, and a sprinkle of granola for that perfect crunch. Drizzle with real maple syrup for an extra touch of sweetness that will have everyone coming back for seconds. With only 225 calories per serving, these pancakes are a guilt-free indulgence that will fuel your day ahead.

Whether you’re a seasoned chef or a kitchen novice, this easy-to-follow recipe will have you flipping pancakes like a pro in no time. So gather your ingredients, heat up that frying pan, and get ready to enjoy a breakfast that’s not only delicious but also packed with nutrients. Your taste buds will thank you!

Ingredients

  • cup banana ripe mashed (2 medium)
  • servings blueberries fresh sliced
  • tablespoons brown sugar packed
  • 0.5 cup buckwheat flour 
  •  eggs 
  • servings maple syrup 
  • 1.3 cups milk 
  • cups frangelico 
  • cups frangelico 

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. In medium bowl, stir Bisquick mix, flour, brown sugar, milk, mashed bananas and eggs with fork or whisk until blended.
  2. Heat griddle or skillet over medium heat (350F). Grease griddle with vegetable oil if necessary or spray with cooking spray before heating. For each pancake, pour 1/4 cup batter onto hot griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  3. Top pancakes with sliced bananas, blueberries and granola.
  4. Serve with syrup.

Nutrition Facts

Calories225kcal
Protein7.48%
Fat10.42%
Carbs82.1%

Properties

Glycemic Index
18.81
Glycemic Load
14.53
Inflammation Score
-6
Nutrition Score
11.511304409608%

Flavonoids

Cyanidin
12.52mg
Petunidin
46.66mg
Delphinidin
52.44mg
Malvidin
100.03mg
Peonidin
30.03mg
Catechin
8.85mg
Epigallocatechin
0.98mg
Epicatechin
1.12mg
Epicatechin 3-gallate
0.05mg
Luteolin
0.3mg
Kaempferol
2.48mg
Myricetin
1.93mg
Quercetin
11.59mg
Gallocatechin
0.18mg

Nutrients percent of daily need

Calories:225.04kcal
11.25%
Fat:2.76g
4.25%
Saturated Fat:1.04g
6.51%
Carbohydrates:49.02g
16.34%
Net Carbohydrates:44.37g
16.13%
Sugar:34.48g
38.31%
Cholesterol:40.44mg
13.48%
Sodium:32.06mg
1.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.47g
8.93%
Manganese:1.14mg
57.21%
Vitamin K:29.25µg
27.85%
Vitamin B2:0.43mg
25.35%
Vitamin C:15.81mg
19.16%
Fiber:4.65g
18.61%
Vitamin B6:0.22mg
10.79%
Magnesium:39.91mg
9.98%
Phosphorus:97.64mg
9.76%
Potassium:326.74mg
9.34%
Calcium:84.73mg
8.47%
Vitamin B1:0.12mg
8.25%
Copper:0.14mg
7.05%
Vitamin E:1mg
6.67%
Selenium:4.39µg
6.27%
Vitamin B3:1.2mg
6.01%
Zinc:0.88mg
5.84%
Vitamin B5:0.55mg
5.5%
Iron:0.95mg
5.28%
Folate:20.45µg
5.11%
Vitamin B12:0.27µg
4.5%
Vitamin A:198.29IU
3.97%
Vitamin D:0.57µg
3.79%