Buckwheat and Banana Pancakes with Coffee Infused Maple Syrup

  • ½ cup buckwheat flour
  • ½ cup all purpose white flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp sugar
  • 1 egg
  • 1 cup milk
  • 1 Tbsp vegetable oil
  • butter
  • 1 banana
  • Runamok Coffee Infused Maple Syrup

Combine all of the dry ingredients in a bowl and stir with a fork to combine. Add the egg, milk and oil and mix until fully blended.

Find a wide skillet or griddle and put it on the stove on medium heat. Add a little butter and distribute to the edges so the pancakes won’t stick. Take about a quarter cup of batter and pour into circles in the pan. As it cooks, cut four or five slices of the banana onto the surface of each pancake. When the edges show some bubbles and look a little dry, flip the pancakes and cook the other side for a minute more.

Reserve on a plate while you make the rest of the pancakes. Serve with extra butter and the Runamok Coffee Infused Maple Syrup.