Buckwheat Oatbran Walnut Banana Pancakes Recipes

BUCKWHEAT AND OAT PANCAKES

Buckwheat and Oat Pancakes image

I've been working on this recipe for a few months now and I'm happy with this final version. I've attempted to make it healthy without being austere. If you can't buy oat flour locally you can make it by processing rolled oats or just go ahead and use the rolled oats as is. Hope you enjoy it as much as we do. This is great for a cozy winter supper with grilled turkey sausage and a grilled seasonal vegetable.

Provided by sugarpea

Categories Breakfast

Time 25m

Yield 10 pancakes

Number Of Ingredients 12

Ingredients

1/2 cup buckwheat flour
1/2 cup oat flour or 1/2 cup rolled oats
1/2 cup chopped walnuts
1 teaspoon sugar or 1 teaspoon sugar substitute
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 eggs or 1 equivalent egg substitute
3/4 cup buttermilk
1/2 cup unsweetened cinnamon applesauce
2 tablespoons melted butter or 2 tablespoons oil, of choice
maple syrup

Steps:

Mix dry ingredients in a large bowl.
Beat liquid ingredients ( except syrup or topping) in a small bowl; add to dry ingredients and stir until just mixed.
Spray or lightly oil a hot griddle or non-stick skillet and add batter by 1/3 cup measures; turn when bubbles form on top surface and underside is browned. Cook second side until browned. This should result in 10 each 5" pancakes.
Serve with syrup or topping of choice.

BUCKWHEAT, OATBRAN & WALNUT BANANA PANCAKES

Buckwheat, Oatbran & Walnut Banana Pancakes image

I Had a craving for healthy and hearty banana pancakes. I Couldn't find what I was looking for so I used a Canadian Living recipe as a scaffold and modified to my tastes. The results were fantastic! :D

Provided by Miheehee

Categories Breakfast

Time 1h20m

Yield 18 pancakes

Number Of Ingredients 12

Ingredients

1 1/2 cups buckwheat flour
1 cup oat bran
3 tablespoons raw sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup walnuts, chopped
1 3/4 cups skim milk
2 eggs, beaten
2 bananas, ripe, mashed
3 tablespoons butter, melted
2 teaspoons vanilla

Steps:

In large bowl, whisk together flour, oats, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs, bananas, butter and vanilla; pour over flour mixture and stir until almost smooth. Let stand for 10 minutes.
Heat nonstick skillet or griddle to medium heat; brush lightly with some of the oil. Pour in about 1/3 cup (75 mL) batter for each pancake; cook for about 3 minutes or until underside is golden and bubbles break on top but do not fill inches.
Turn and cook until underside is golden brown, about 1 minute. Repeat with remaining batter, brushing skillet with more oil as necessary. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 1 month. Reheat in toaster.).

Nutrition Facts : Calories 113, Fat 4.3, SaturatedFat 1.7, Cholesterol 26.2, Sodium 127.9, Carbohydrate 17.3, Fiber 2.2, Sugar 4.2, Protein 4.2

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