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Buckwheat Hoe Cakes with Fresh Banana

Updated On: Oct 10, 2023
Buckwheat Hoe Cakes with Fresh Banana | farmgirlgourmet.com #breakfast #mymilkchoice

It’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 #mymilkchoice #ad #breakfast

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

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories per Serving: 440 kcal
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  • ¾ cup buckwheat flour
  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • 3 tablespoons butter melted
  • 2 cups milk
  • 2 bananas sliced
  • cooking spray


  • 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.
  • 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.
  • Top each serving with some banana slices and serve with your syrup topping of choice.

Nutrition Information:

Calories: 440kcal | Carbohydrates: 68g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 698mg | Potassium: 575mg | Fiber: 5g | Sugar: 23g | Vitamin A: 557IU | Vitamin C: 5mg | Calcium: 176mg | Iron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Leave a comment below and share a photo on Instagram!

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.

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.

Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.


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  1. Pingback: Spinach Artichoke Frittata | Farmgirl Gourmet
  2. Laura @ Laura's Culinary Adventures says:

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

  3. Miss @ Miss in the Kitchen says:

    Gorgeous breakfast! My family would go crazy for these!

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