Tag Archives: Banana

Banana Buckwheat Pancakes & Berry Salsa

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You have 45 minutes, ready….. and Go!

Dishes, laundry, shower, eat, sit, about to bring that re-heated for the 5th time coffee to my lips and…. oops she’s up.

Nap times lasts 45 minutes (about 3 times).  Sometimes I can get all of those things done. Sometimes I can get one chore done.  And some days I say “Screw the dishes, I’m making Pancakes!!”

There is so much going on with these pancakes, so many flavors.  Smashed sweet ripe banana mixed in with heartier buckwheat batter, topped with creamy honey greek yogurt, a sweet & spicy berry salsa and of course maple syrup.  They were kind of intense, but in a good way.

If you haven’t noticed I’m starting to build a small obsession to fruit salsa.  Ever since the Watermelon salsa a few weeks ago, I keep imagining other fruits to use. I feel like Kiwis might be next…

Sometimes I get a little impatient when cooking pancakes.  I heat the griddle too hot, add the pancake too soon, don’t wait for enough bubbles or forget about them completely.  Today, I am happy to say, worked out so great.  They take some time, you definitely cannot rush pancakes. But they are worth the wait.

Trick is, wait for the griddle to heat (water drops should sizzle), melt a little butter, and add batter evenly. Wait for air bubbles to pop throughout the whole pancake, especially the middle, then flip. After the flip, it should only be a minute or so until cooked.

Banana Buckwheat Pancakes

2 Cups Bob’s Red Mill Buckwheat Pancake & Waffle Mix
2 Eggs
1 1/2 Cups Milk
1 Banana, Mashed
In a medium bowl, whisk together mix, eggs and milk until just combined.
Heat a skillet on medium high heat.  Once heated (butter or water should sizzle when added), add batter using a 3/4 measuring cup.
Flip pancake after a few minutes and air bubbles have popped throughout the pancake.
Cook for an additional minute or until cooked.

Serve with greek yogurt, berry salsa (recipe below) and maple syrup.

Berry Salsa
1 Cup Blueberries, diced
1 Cup Strawberries, diced
A few Mint Leaves, finely chopped
A few Cilantro Leaves, finely chopped
1/4-1/2 Lime, juiced
1/8 Red Onion, diced
1/4 Jalapeno, diced

Mix all ingredients in a bowl and taste for seasoning.
Instead of dicing the berries, you could use a food processor, however I find there’s something almost therapeutic about dicing.  Salsa will last a few days, but tastes the best fresh on day 1

Banana Zucchini Mini Loaves

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This is no ordinary banana bread.

It is truly delicious, and with no butter or oil, just the help of a small zucchini to keep it moist.

A few extra features include the addition of walnuts, dried cranberries, & unsweetened coconut.

If you want a little more nutrition, feel free to add some flax seeds and hemp hearts. With only 1/8 cup each, you can’t even taste them in there, but you can always add more if your heart desires.

Adapted from Cinnamon Spice and Everything Nice

2 Large Eggs
1/4 cup Honey
1 cup mashed bananas, about 2-3 bananas
1 tsp vanilla extract

1 cup whole wheat flour
3/4 cup pastry flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon

1 heaping cup finely grated zucchini, about 1 medium
3/4 cup dried cranberries
1/2 cup chopped walnuts
1/3 cup unsweetened, shredded coconut
1/8 cup whole flax seeds (optional)
1/8 cup hemp hearts (optional)

Preheat oven to 350F. With a pastry brush, lightly grease an 8 cup mini loaf pan with butter.

In a large bowl, mix together eggs, honey, mashed bananas & vanilla extract. Set aside.

In a separate bowl, mix together flours, sat, baking soda, baking powder & cinnamon.

Stir the dry ingredients into wet ingredients, mix until just combined, do not overmix.

Stir in remaining ingredients, & flax seeds & hemp hearts, if using.

Divide batter evenly among loaf cups. Bake for 20-25 minutes or until a toothpick inserted into center comes out clean. Remove from oven and let cool in pan for 5 minutes.  Flip loaves on their side to cool in pan or remove completely and let cool on wire rack.

Keep in an airtight container in the fridge for up to 1 week or in the freezer up to 1 month.

For regular size loaf, grease loaf pan lightly and bake for 50-55 minutes or until toothpick inserted into center comes out clean.

Chocolate, Banana & White Chocolate Chip Muffins

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If you were to look in our freezer on any given day you will most definitely find a few frozen bananas.  Why put the bananas in the freezer you ask, well I’m not entirely sure but it was something my mom did, so now I do it when the bananas turn brown. It is very convenient though since banana bread and muffins are high on my list of favorite baked goods.

I typically make banana chocolate chip muffins, however, I felt like sprucing up my routine and made these chocolate banana muffins with white chocolate chips. I almost didn’t add the white chocolate chips, but in the end I’m glad I did as they added just the right amount of sweetness. I also used whole wheat flour instead of all-purpose, although you could use all-purpose if you prefer.

This recipe was adapted from For the Love of Cooking

1/2 cup butter, softened

3/4 cup packed brown sugar

1 tsp vanilla

2 Eggs

3 very ripe banans, mashed

2 cups whole wheat flour

1/4 cup + 2 tbsp cocoa powder

1 tsp baking soda

1/4 tsp salt

1 cup white chocolate chips

Preheat oven to 350F and line muffin cups or brush cups lightly with butter.

In a large bowl, beat together butter & sugar until creamy. Add eggs, bananas, & vanilla beat until combined.

In a separate bowl, combine all dry ingredients and mix well. Add dry mixture to banana mixture & mix until just combined.

Mix in white chocolate chips. Spoon batter evenly into each muffin tin.

Bake for 22-25 minutes or until tooth pick inserted into center comes out clean. Let cool on wire rack, store in the fridge up to a week or in freezer.