Stashcook: Meal Planner & Recipe Keeper

Buckwheat Banana Bread Pancakes Recipe

Name: Buckwheat Banana Bread Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: 3/4 cup roughly chopped walnuts; 2 Tbsp. Soom Silan Date Syrup (plus more for drizzling over pancakes); 1 Tbsp. unsalted butter; 2 medium ripe bananas (mashed); 1/4 cup plain whole-milk Greek yogurt; 1 Tbsp. Soom Foods Tahini; 1 egg (whisked); 3 Tbsp. unsweetened vanilla almondmilk; 1 cup buckwheat flour; 3/4 tsp. ground cinnamon; 1 1/2 tsp. baking powder; Dash of salt; Coconut oil or butter or cooking

Dishing Out Health

Buckwheat Banana Bread Pancakes with Stovetop Candied Walnuts are a gluten-free, fiber-filled breakfast with no refined sugar.

Ingredients

3/4 cup roughly chopped walnuts

2 Tbsp. Soom Silan Date Syrup (plus more for drizzling over pancakes)

1 Tbsp. unsalted butter

2 medium ripe bananas (mashed)

1/4 cup plain whole-milk Greek yogurt

1 Tbsp. Soom Foods Tahini

1 egg (whisked)

3 Tbsp. unsweetened vanilla almondmilk

1 cup buckwheat flour

3/4 tsp. ground cinnamon

1 1/2 tsp. baking powder

Dash of salt

Coconut oil or butter or cooking

Method

Toast walnuts in a small skillet over medium-low heat, tossing often, until oils start to exude and nuts look shiny, about 5 minutes. Increase heat to medium and stir in date syrup and butter. Cook 2 to 3 minutes, stirring often, until mixture thoroughly coats nuts. Transfer nuts to a piece of parchment paper and allow to cool while you prepare pancakes.

Combine bananas, yogurt, tahini, egg, and almond milk in a medium bowl; mix well. In a separate bowl, combine flour, cinnamon, baking powder, and salt; stir with a whisk. Pour flour mixture into banana mixture; stir until combined.

Heat coconut oil or butter in a griddle or large skillet over medium heat. Working in batches, scoop 1/4-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with candied walnuts and additional date syrup, if desired.

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