- Level: Easy
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
- Yield: 12 to 15 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13.5 servings
- Calories
- 150
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 43 mg
- Sodium
- 164 mg
- Level: Easy
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
- Yield: 12 to 15 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13.5 servings
- Calories
- 150
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 43 mg
- Sodium
- 164 mg
Ingredients
Directions
- In a large bowl, whisk together buttermilk, eggs, baking powder, sugar, salt and butter.
- In another large bowl mix together all-purpose flour and buckwheat flour.
- Slowly add flour into the wet ingredients mixing with a whisk. Mix until there are no lumps and the batter is smooth and velvety.
- In a large cast iron skillet or flat grill pan over medium-high heat, melt a tablespoon of butter. Ladle pancake batter onto skillet to desired size. Using the ladle, form pancake into circular shape. Cook on each side for 2 to 3 minutes or until golden brown. Set pancakes aside and keep warm. Repeat with remaining ingredients.
- Once completed, spread peanut butter on a pancake, layer it with sliced bananas and drizzle it with honey. Top the pancake with another pancake to form a sandwich. Repeat with remaining pancakes and serve with extra honey.
