Weekends are special, and because of that I always have a breakfast that I wouldn't normally have during the work week (aka loaded with carbs mmmmmm). I bought some buckwheat flour that's a lot healthier than regular white flour, added some blueberries and bananas, and my regular pancake treat was off the charts delicious!
I wasn't sure what to expect with the buckwheat...the pancakes were grainy, which is a texture I wasn't used to or expecting...but they were still really good.
Ingredients:
1/2 cup buckwheat flour
1/2 cup unbleached white flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
1 large egg
1 cup milk
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 really ripe banana chopped up into little chunks
1/2 cup blueberries
Combine the first 6 ingredients in a bowl. Combine the milk and vinegar and let stand for 5 min (my pho buttermilk). Add the egg and vanilla extract to the liquids, mix it up and pour all the liquids into the dry ingredients, stirring till the batter doesn't have any chunks. Stir in the banana and blueberries to the batter.
Heat a skillet on medium to low heat so the pancakes have time to cook and not be soggy on the inside. Spray with PAM and once the skillet is warm enough pour the pancake batter into the skillet. Pour out as much or as little batter as you want the pancake to be. Give it about 2 min before the first flip. You can judge if it's ready to flip when the pancake starts bubbling. Once you flip, should be about another 2 min.
I always make at least one signature heart. :)
Enjoy!
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