Buckwheat Banana Pancakes

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This recipe is from Vegetarian Times and is not to be confused with Banana Buckwheat Pancakes which is a vegan recipe. Not that vegan recipes are bad but I like dairy and eggs in my pancakes. I also like to make breakfast for dinner--especially during bitterly cold February evenings. These went over quite well at our house and there was enough left over for Michael to have them for 2 more breakfasts.

1 cup buckwheat flour
1/2 cup all-purpose flour
1 Tbs. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
Pinch salt
2 large eggs
1 cup nonfat milk or soymilk
1/2 cup plain nonfat yogurt
2 Tbs. vegetable oil
1 firm banana, diced
3 Tbs. shredded coconut (I'm not sure I'll bother with coconut next time)
  1. Put buckwheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a bowl, and set aside.
  2. Beat eggs until foamy in a second bowl. Stir in milk, yogurt and vegetable oil. Stir milk mixture into flour mixture just until free of lumps. Carefully fold banana and coconut into batter. Be sure to let your batter sit at least 5 min. before cooking. 10 min. or longer would be better.
  3. Heat a nonstick skillet, and spray it with nonstick cooking spray. Ladle 1/3 cup to 1/2 cup of batter onto hot surface, and turn when bubbles appear on surface and bottoms turn golden, after about 2 to 3 minutes. Cook second side for 2 to 3 minutes, or until bottoms turn golden. Remove from heat, repeat with remaining batter and serve pancakes hot.

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