Banana-buckwheat pancakes
3 servings
40 minutes
Banana-buckwheat pancakes are a delicate combination of lightness and rich flavor. Buckwheat flour gives them a subtle nutty note, while bananas add sweetness and softness. This recipe is perfect for breakfast or a light dessert, especially when paired with cinnamon and low-fat yogurt. The inspiration came from the idea of combining healthy ingredients in one dish, creating a balance of taste and benefits. The pancakes are aromatic, with a crispy crust outside and velvety inside. They can be served with honey, jam, or fresh fruits. Due to the simplicity of preparation and natural components, this recipe has become popular among health food enthusiasts. It's important to cook them on a well-heated pan to achieve a golden crust while keeping the batter juicy.
1
Whisk the eggs in a blender for one minute. Without stopping, add the sifted flour and pour in the milk.
- Chicken egg: 2 pieces
- Buckwheat flour: 0.5 glass
- Milk: 0.8 glass
2
Chop the bananas finely and add to the dough. Whisk.
- Bananas: 2 pieces
3
When the dough becomes homogeneous and lump-free, add baking soda quenched with lemon juice and salt with sugar. Whip for another minute.
- Baking soda reacted with acid: pinch
- Salt: pinch
- Sugar: pinch
4
Put some butter on a hot skillet (preferably a pancake pan) and melt it. Pour the batter to form small round pancakes. Flip them when the batter has set and the bottom is browned. Grease the skillet with butter for each new batch of pancakes.
- Butter: 250 g
5
Ready pancakes can be served with tea and any treat, especially a successful combination with cinnamon and low-fat yogurt.
