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Banana Buckwheat Pear Pancakes
Serves 4
What can be more heartwarming than pancakes? These pancakes are fun to make, pretty on the plate, and really pack a nutritional punch. The buckwheat and banana combination delivers delicious sweet and nutty flavour as well as 25 percent of your recommended daily helping of fibre, and plenty of vitamin D, calcium, iron, and potassium.
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Ingredients
- 1 cup (250 mL) buckwheat flour
- 1 tsp (5 mL) baking powder
- Pinch of salt
- 1 ripe banana
- 1 organic egg
- 1 cup (250 mL) milk or non-dairy milk
- 2 Tbsp (30 mL) maple syrup
- 1 Tbsp (15 mL) vegetable oil + more for brushing
- 1/2 tsp (2 mL) cardamom
- 1/4 tsp (1 mL) ground ginger
- 2 firm pears, such as Bosc, peeled and thinly sliced (see tip)
Nutrition
Per serving:
- calories 292
- protein 8 g
-
total fat
7 g
- sat. fat 2 g
-
carbohydrates
55 g
- sugars 23 g
- fibre 7 g
- sodium 90 mg
Directions
01
In large bowl, combine flour, baking powder, and salt, and set aside.
02
In medium-sized bowl, mash banana with fork, and whisk together with egg, milk, maple syrup, vegetable oil, and spices. Combine wet and dry ingredients, and stir well to remove lumps.
03
Brush nonstick griddle or skillet with oil and heat on medium high until surface is hot. For each pancake, place 2 slices of pear on griddle and allow to brown for about 30 seconds. Pour 1/4 cup (60 mL) batter over them. Grill on one side until bubbles start to appear on the surface of the pancake. Using thin spatula, carefully flip each pancake, being careful to keep it together. Grill on the other side for 1 to 2 minutes more. Serve with a drizzle of maple syrup.
