Hawaiian Buckwheat Pancakes


Add a Hawaiian twist of bananas, coconut and macadamia nuts to traditional pancakes with this recipe created by Chef Michi.

30 min
6 Servings


1 cup
buckwheat flour
1 cup
all purpose flour
1 1/2 tsp
baking powder
1/2 tsp
1/4 tsp
baking soda
2 cup
low-fat buttermilk (divided)
eggs (lightly beaten)
2 Tbsp
canola oil
pancake syrup (maple or coconut)
bananas (thinly sliced)
cooking spray
coconut flakes (sweetened)
1/2 cup
macadamia nuts (chopped)
Prep Time:
30 min
Total Time:
30 min


Combine the buckwheat flour, all purpose flour, baking powder, salt and baking soda in a bowl and set aside. In another bowl, whisk together the buttermilk, eggs, canola oil and 1 tablespoon of pancake syrup.  Stir the dry ingredients into the buttermilk mixture and add half of the sliced banana.  Heat pan or griddle on medium heat, prepare with cooking spray and pour 2 to 3 tablespoons of batter per pancake onto the heated surface.  Cook for 2 minutes or until batter starts to bubble, then flip and cook another 2 minutes.

Serve each stack of pancakes with banana slices, coconut flakes, and chopped macadamia nuts. Let everyone drizzle on their own syrup and enjoy!

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Chef Michi Watarai