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~ Mary ~

Total morning awesomeness brought to you by smashing two recipes together to get one spectacular outcome!  The first on was from Green Kitchen Stories – a delicious recipe that had the bananas, blueberries and coconut.  The second recipe came from my new favorite, Molly Wizenberg, and her book A Homemade Life – she had the straight up Buckwheat Pancakes.

 

 

 

These come out extremely moist – so moist that they still seem somewhat uncooked.  If this is not up your alley – by all means omit a banana but you really should give ’em a go no matter what!

 

 

Banana Buckwheat Blueberry Pancakes

makes 18 pancakes

In a large bowl wisk together:

2/3 Cup Buckwheat Flour

1 1/3 Cups All Purpose Flour

1 Cup Shredded Coconut

1 Tbsp Sugar

1 tsp Salt

1 tsp Baking Powder

Set aside.

In another container whisk to combine:

1 1/2 Cups Buttermilk

3/4 Cups Milk

2 Eggs

1/4 Cup Melted Butter

3 Bananas mashed

Optional to use a hand-held blender, instead of whisking, if you don’t want banana chunks in your pancakes.

Pour wet ingredients into dry ingredients.

Stir just until combined – DO NOT over-mix – the batter will be thick.

Cook in non-stick pan with cooking spray or a little oil over medium heat.

Drop batter by 1/4 Cup spoonfuls – just before you are about to flip them sprinkle on some blueberries. This keeps your batter nice and clean and your blueberries from mucking up your pan too much.

About 2 Cups Fresh Blueberries will work