These pancakes are a bit life changing.
I know I’ve touched on this before, but like, I am obsessed with breakfast food. No joke. I want all the breakfast foods, sweet or savory, all the time. Eggs, pancakes, waffles, hash. You say the words and I am SO. GAME. What makes that hard is most breakfast food is hard to take to work, ya know? And I am at work for a considerable portion of my week. So even if I want breakfast food for lunch (aka, that is most days) it is damn near impossible to make my dreams a reality.
If you’ve ever had a cold fried egg, you now exactly what I am talking about.
For some reason I just have so much fun with them. Plus, I love the added bonus that, pretty much any time I make a brunch-ish recipe I get to call my mom down and have her over for brunch. It kind of breaks up my GO, GO day, and I can’t lie, I’ve been making some sort of breakfast type recipe at least once a week for the past month.
I’m telling you, it’s a bit of an issue, but I honestly can’t get enough.
Today though, I have a good excuse for these pancakes. One, it’s SATURDAY meaning the weekend is right here right now, and that always, always means brunch Sunday morning…maybe make a double batch for Monday if it’s a really good weekend. Two, Mother’s Day is ONE FREAKING WEEK AWAY and I really could not think of a better breakfast to make my mom…or for you to make yours!
Speaking of Mother’s Day, I need some serious, serious help. I’ve been swamped with work and therefore have put off getting a gift for way too lang. The problem is that my mom says she doesn’t need a gift. Which really isn’t true. Really, isn’t that just code for, “you better think up something super special”. I mean really, anytime someone says they don’t care, they totally do.
Maybe more than your average person.
SOOO, I dunno, at this point I’m thinking something homemade and crafty since that’s kind of my specialty. I was trying to coordinate with my sibs, but we haven’t been able to come up with something good. Especially because we are all apart until my brother graduates from college in two weeks. I’m hoping we can pull something off!
Any favorite gifts from past Mother’s Days I should know about??? Come on, help a girl out here!
When I go home a week later, brunch with these pancakes will definitely be an option. Yes, one thing I know I will for sure be doing is making brunch. I mean, duh. These buckwheat banana pancakes are a no brainer. NO BRAINER. Nothing beats a really good blueberry pancake and these are special for a few reasons. Number 1: BUCKWHEAT. It is scientific fact that buckwheat makes for an excellent pancake. Seriously look it up. You will never go back, and I can promise you that. Number 2: I don’t know about you, but blueberries always make a pancake special. I mean, feel free to top these bad boys with whatever you want, but I love how blueberries make their own sauce. Ya feel? Cause I feel! Number 3: you can beat a classic like blueberry pancakes, everyone loves them, they just never get old. Number 4: these pancakes are super pretty and just scream spring + summer. Yeah!!!
Are you convinced? Hells yeah you are!
Yields stack for one person
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1/3 cup very ripe sliced banana (about 1/2 medium banana)
- 1/2 tablespoon greek yogurt (I use 0% siggis)
- 1/4 cup egg whites (or an egg white from one egg)
- 1 large egg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 1/8 teaspoon grated ginger
- 2.5 tablespoons oat flour (ground from rolled oats)
- 1.5 tablespoons buckwheat flour
- 1/3 teaspoon baking powder
- coconut oil (I like the spray from trader joe's but any coconut oil or any oil will work!)
- 2 tablespoons fresh blueberries (or frozen thawed blueberries)
- TOPPINGS (I like greek yogurt mixed with jam and fresh fruits, but feel free to top with chocolate, peanut butter, maple syrup, or anything!)
Thinly slice the banana and microwave for 30 seconds until the banana gets translucent and mushy. Mash the banana with a fork
Add greek yogurt and whisk to combine. You want to make sure the banana mixture is cooled from the yogurt before continuing to the next step
Add the egg, egg whites, vanilla, cinnamon, ginger, and a pinch of salt and whisk to combine
Add oat flour, buckwheat flour, and baking powder and whisk to just combine. Let the mixture sit for 5 minutes
Heat a skillet over medium heat and coat with a thin layer of coconut oil. Add blueberries to the batter and stir to combine, careful not to break too many of the formed air bubbles.
Pour about 1.5 tbsp of batter into the pan at a time for silver dollar style pancakes. Wait until the pancakes bubble, the bubbles break but do not refill with batter, and the edges set, about 2 minutes. Flip with a spatula and cook for a minute more on the other side before putting onto a plate
Serve with your favorite toppings!
Go on, I dare ya!