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Farmgirl Gourmet

  • HOME
  • MAIN COURSE
    • Main Course

      Baked Salmon in Parmesan Cream

      July 30, 2018

      Main Course

      Chicken Thighs with Coconut, Sausage and Mushrooms

      September 15, 2016

      Main Course

      Summer Vegetable Pesto Pasta

      June 13, 2016

      Main Course

      Spinach Artichoke Frittata

      April 29, 2016

      Main Course

      Roasted Celery Soup Recipe

      December 21, 2015

  • Recipe Index
  • SHOP
  • ABOUT
    • Travel
    • Disclosure
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Buckwheat Hoe Cakes with Fresh Banana

by FarmgirlGourmet September 12, 2014
Disclosure: Compensation was provided by Washington State Dairy Commission via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Washington State Dairy Commission.


Buckwheat Hoe Cakes with Fresh Banana | farmgirlgourmet.com #mymilkchoice #ad #breakfastIt’s almost without fail that every Sunday morning I whip up a giant breakfast for my troops.  It’s our one day of normalcy in our hectic lives and we all sit around our little breakfast table and enjoy a meal together before we head out for the day.

Buckwheat Hoe Cakes with Fresh Banana | farmgirlgourmet.com #breakfast #mymilkchoice

Also without fail is a jug of milk on the table.  My kids enjoy a cold glass with their meals and as a mom, I encourage it because it’s not only high in protein, but is packed with nutrients that help me and my family lead a strong healthy lifestyle.

One of our favorite breakfast items is Buckwheat Hoe Cakes.  Even the kids gobble them up!  These hoe cakes are light and airy and pair well with freshly sliced banana and a drizzle (or a geyser) of syrup.  My kids love them and I hope you will too.

Buckwheat Hoe Cakes with Fresh Banana | farmgirlgourmet.com #breakfast #mymilkchoice
Print

Buckwheat Hoe Cakes with Fresh Banana

Yield 4 servings

Ingredients

  • 3/4 cup buckwheat flour
  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3 tablespoons butter, melted
  • 2 cups milk
  • 2 bananas, sliced
  • cooking spray

Instructions

  1. In a large bowl add the buckwheat and all-purpose flours, sugar, baking soda, and salt. Whisk to combine. In a medium bowl add the milk, egg, and butter and whisk to combine. Add the wet ingredients to the dry ingredients and whisk to combine.
  2. Heat a large skillet over medium-high heat and spray with cooking spray. Add 1/2 cup of the pancake mixture and cook until bubbly and dry around the edges, flip and cook for 30-60 seconds more. Repeat with remaining batter.
  3. Top each serving with some banana slices and serve with your syrup topping of choice.

Courses Breakfast

 

WA-AP-LOGO

Sometimes less really is more. When you choose natural milk, you’re getting nine essential nutrients packed into a few natural ingredients. To learn more about what Washington dairy families are doing to keep your milk pure, fresh and local, visit akeyingredient.com. You can also follow along at Facebook at http://Facebook.com/DairyFarmersofWashington.

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Related

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3 comments
FarmgirlGourmet

Avid organic gardener, wannabe Chopped champion, delicious picture taker, best mom ever and wife to Prince Charming. I also co-founded http://www.spiceologist.com and make pretty graphics and websites on the side.

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3 comments

Spinach Artichoke Frittata | Farmgirl Gourmet April 29, 2016 - 1:54 pm

[…] delicious breakfast recipes? Try these tasty recipes – vanilla baked fruidoo donuts, buckwheat hoe cakes with fresh banana or 5 ingredient Mexican potato […]

Laura @ Laura's Culinary Adventures September 30, 2014 - 8:07 am

How fun to have a weekly Sunday breakfast with your family!

Miss @ Miss in the Kitchen September 19, 2014 - 7:34 pm

Gorgeous breakfast! My family would go crazy for these!

Comments are closed.

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