Description[]
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Ingredients[]
- 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
Directions[]
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.
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.