Buckwheat Banana Pancakes


  • 2 bananas
  • ½ tsp baking soda
  • 1 cup flour (spelt or unbleached white)
  • 1-2 Tbsp unrefined sugar or sucanat
  • ½ cup buckwheat flour
  • 1 egg
  • 3/4 tsp salt
  • 1 ½ cups buttermilk
  • ¾ tsp baking Powder
  • 1 Tbsp melted Butter


Enjoy making this recipe as an introduction to cooking & learning with kids.

Young cook

  1. Peel the bananas and cut them into very thin slices.
  2. Put them aside in a small bowl.
  3. Measure the flours, salt, baking powder, baking soda and sugar into another bowl.

Adult cook

  1. Melt the butter and set aside.
  2. Whisk the egg & buttermilk together.
  3. Heat a cast iron skillet with a small amount of butter.

Both cooks

  1. Combine the dry ingredients with the wet ones and the melted butter.
  2. Mix with a few quick strokes until ingredients are moist. Don’t worry about a few lumps.
  3. Ladle a 1/4 cup of batter onto the skillet for each pancake.
  4. When many small bubbles appear and pop, place some banana slices on top and flip the pancake.
  5. Cook briefly on the other side until the centre feels firm and springy.
  6. Serve with maple syrup and/or additional banana slices, stewed or fresh fruit and yogurt.

– Kootenay Co-op Kitchen