What can be more heartwarming than pancakes? These pancakes are fun to make, pretty on the plate, and really pack a nutritional punch. The buckwheat and banana combination delivers delicious sweet and nutty flavour as well as 25 percent of your recommended daily helping of fibre, and plenty of vitamin D, calcium, iron, and potassium.
Prepping the pears
Peel pears and slice them thinly along the vertical axis so that each slice is a cross section of the pear. Now split each piece down the centre. Remove the tough core as you get to the centre pieces. Keep each piece together with its partner so that it forms a pear shape that will form the centre of each pancake.
Banana Buckwheat Pear Pancakes
Ingredients
- 1 cup (250 mL) buckwheat flour
- 1 tsp (5 mL) baking powder
- Pinch of salt
- 1 ripe banana
- 1 organic egg
- 1 cup (250 mL) milk or non-dairy milk
- 2 Tbsp (30 mL) maple syrup
- 1 Tbsp (15 mL) vegetable oil + more for brushing
- 1/2 tsp (2 mL) cardamom
- 1/4 tsp (1 mL) ground ginger
- 2 firm pears, such as Bosc, peeled and thinly sliced (see tip)
Nutrition
Per serving:
- calories292
- protein8 g
- total fat7 g
- sat. fat2 g
- carbohydrates 55 g
- sugars 23 g
- fibre7 g
- sodium90 mg
Directions
01
In large bowl, combine flour, baking powder, and salt, and set aside.
02
In medium-sized bowl, mash banana with fork, and whisk together with egg, milk, maple syrup, vegetable oil, and spices. Combine wet and dry ingredients, and stir well to remove lumps.
03
Brush nonstick griddle or skillet with oil and heat on medium high until surface is hot. For each pancake, place 2 slices of pear on griddle and allow to brown for about 30 seconds. Pour 1/4 cup (60 mL) batter over them. Grill on one side until bubbles start to appear on the surface of the pancake. Using thin spatula, carefully flip each pancake, being careful to keep it together. Grill on the other side for 1 to 2 minutes more. Serve with a drizzle of maple syrup.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
