Buckwheat flour has been my latest obsession. I’ve never been crazy about regular buttermilk pancakes so this buckwheat banana pancake recipe has been a game changer for me. You get hints of the sweet banana and bursts of nuttiness from the buckwheat that have me craving more and more. It pairs perfectly with freshly whipped cream and toasted coconut flakes, but classic maple syrup and butter would be delicious as well.

Yield: 5 medium pancakes

Ingredients

1/2 cup buckwheat flour

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 medium bananas

1 cup milk, your choice of milk

1 large egg

1 tablespoon lemon juice

1 tablespoon coconut oil, more for frying

Preparation

1. In a medium bowl, whisk together the dry ingredients. In a separate bowl, mash the bananas with a fork. Then whisk in the milk, egg, lemon juice, and coconut oil. Transfer the wet ingredients into the dry and whisk until combined. Let rest at room temperature for at least 20 minutes.

2. In a small frying pan on low, heat 1-2 teaspoons of coconut oil. Once hot, ladle in about 1/2 a cup of batter. Once it starts to bubble, flip and fry the other side for another minute or two. Repeat with remaining batter.

3. Serve with freshly whipped cream and toasted coconut flakes.