Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Banana-Coconut Buckwheat Pancakes
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings (28 to 32 mini pancakes)
-
- Nutritional Analysis
- Per Serving
- Calories
- 226
- Total Fat
- 10 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 36 milligrams
- Sodium
- 252 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 1 grams
- Sugar
- 19 grams
- Protein
- 5 grams
Fuel your family’s morning with these fluffy banana-coconut pancakes made with a wholesome blend of all-purpose and buckwheat flours. Naturally sweetened with ripe banana, these pancakes get irresistible flavor and texture from coconut and mini chocolate chips. We suggest making them kid-sized, but you could also increase the amount of batter in each for heartier knife-and-fork portions. Either way they’re perfectly comforting served with banana slices, a sprinkle of chocolate chips and a drizzle of maple syrup. With just 226 calories and 10 grams of fat, it’s a healthy, lower-calorie and lower-fat breakfast that’s still packed with crowd-pleasing flavor (see Cook’s Note).
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings (28 to 32 mini pancakes)
-
- Nutritional Analysis
- Per Serving
- Calories
- 226
- Total Fat
- 10 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 36 milligrams
- Sodium
- 252 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 1 grams
- Sugar
- 19 grams
- Protein
- 5 grams
Ingredients
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Directions
- Preheat the oven to 200 degrees F. Cut the banana in half. Place one half in a small bowl and mash with a fork until only a few lumps remain. Cut the other half of the banana into slices. Reserve both.
- Whisk the all-purpose flour, buckwheat flour, sugar, baking powder, baking soda, salt and shredded coconut together in a medium bowl until combined. Whisk the buttermilk, 1 tablespoon coconut oil, egg, mashed banana and vanilla together in another medium bowl until smooth. Fold the wet ingredients into the dry ingredients until just combined. Stir in 1/4 cup of the chocolate chips.
- Place a medium nonstick skillet over medium-low heat. Add the remaining 1/2 teaspoon coconut oil and tilt the pan to coat. Pour the batter by heaping tablespoons into the skillet making about 4 mini pancakes per batch. Cook until bubbles start to form on the surface and burst, about 1 minute. Flip and cook the pancakes until golden brown on the other side, 1 to 1 1/2 minutes. Transfer the finished pancakes to a rack set over a baking sheet and place in the oven to keep warm.
- Serve the pancakes topped with the reserved banana slices, a sprinkling of the remaining chocolate chips and maple syrup.
Cook’s Note
Food Network defines lower-calorie as 400 calories or less per serving and lower-fat as 15 grams or less total fat per serving.
