Buckwheat Hoe Cakes with Fresh Banana
Buckwheat pancakes or hoe cakes are simple to make, gluten-free, and hearty. Top with sliced bananas and syrup and watch them fly off the plate.
Servings 4 servings
Ingredients
- ¾ cup buckwheat flour
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 egg
- 3 tablespoons butter melted
- 2 cups milk
- 2 bananas sliced
- cooking spray
Instructions
- 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
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
