“Buckwheat Banana Pecan Pancakes”

Sunday breakfast is my favorite meal on the weekends. Probably because you can take your time, prepare foods you don’t get to make during the week for breakfast and  much needed family time. While always in a hurry, you may cook boiled eggs, eat cereal, a muffin, toast, yogurt and fruit. Yet wanting to make a change in your breakfast routine just got easier so serve up my Buckwheat Banana Pecan Pancakes. Chunks of banana and pecans are added to the pancake batter for a new spin on breakfast.

Buckwheat Banana Pecan Pancakes

Buckwheat and whole wheat flour are the start of this pancake mix from Bob’s Red Mill. Luckily pancake mixes whether store brand or homemade are so versatile you can create your own recipes easily. Bananas add that bite of something sweet and the chopped pecans add a bit of crunch in these healthy pancakes. Buckwheat is high in fiber and low in sugar so it is always a healthy choice in both pancakes and waffles.

Buckwheat Banana Pecan Pancakes

Enjoy the distinctive nutty taste of buckwheat and the texture of these pancakes since they not rise high. If you have kids who love pancakes, they’ll never believe they are eating healthy. Never tried Bob’s Red Mill products, start with this one and add in your own favorite ingredients to make fantastic pancakes. Use walnuts, blueberries or strawberries for a variation. So, switch up your breakfast routine soon and have a great weekend.

Buckwheat Banana Pecan Pancakes

 

Buckwheat Banana Pecan Pancakes

1 cup Bob’s Red Mill Buckwheat Pancake & Waffle Mix

1 large egg

1 T. vegetable oil

3/4 cup cold milk

1/4 cup chopped pecans

1/2 of medium banana, chopped

2 T. salted butter

Warm maple syrup

Sliced banana and chopped pecans, for garnish (optional)

In a medium mixing bowl, combine pancake mix, egg, oil, and milk until just blended. Stir in pecans and bananas.

Ladle pancake batter onto a griddle or large skillet in melted butter over medium heat.

Flip pancakes when edges start to brown and bubbles begin to form on top.

Remove from skillet to warm platter and cook remaining pancakes.

Serve with butter, warm maple syrup and garnish with bananas and pecans.

Note: Waffles can be made from pancake batter by adding in 2 eggs and 2 T. oil.