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Breakfast recipe · from the recipe book

Thin Buckwheat-Style Banana Spice Pancakes with Berries

Tender, lacy-edged thin pancakes scented with cardamom and cinnamon, folded with sweet banana and topped with juicy raspberries and strawberries in a tangy kefir drizzle.

Thin Buckwheat-Style Banana Spice Pancakes with Berries

Ingredients

  • 1¼ cups140 gWhole wheat flour
  • 3 large150 gEggs
  • 1¾ cups (410 ml)420 gPlain kefir, low-fat
  • 2 medium240 gBananahalf mashed, half thinly sliced
  • ½ tsp1 gGround cardamom
  • ¾ tsp2 gGround cinnamon
  • ½ tsp2 gBaking soda
  • ⅛ tsp1 gSalt
  • 1½ tbsp30 gHoneydivided
  • 1 tbsp14 gCanola oildivided
  • 1¼ cups150 gRaspberries
  • 1¼ cups sliced200 gStrawberriessliced
  • ¼ cup30 gPumpkin seeds (pepitas)toasted

Steps

  1. Slice the strawberries and toss them in a bowl with the raspberries and half of the honey; set aside to get juicy.
  2. Mash half of the banana in a large bowl, then thinly slice the other half and set the slices aside.
  3. Whisk the eggs, 360 g of the kefir and the remaining half of the honey into the mashed banana.
  4. In another bowl, stir together the whole wheat flour, cardamom, cinnamon, baking soda and salt.
  5. Whisk the flour mixture into the banana mixture until smooth and pourable like heavy cream; rest the batter 10 minutes.
  6. Heat a nonstick skillet over medium heat and brush with a little of the canola oil, using about a quarter of it for each batch.
  7. Pour about 1/3 cup batter into the skillet and tilt to spread it thin, then press a few banana slices on top.
  8. Cook until the edges are lacy and golden, about 2 minutes, flip and cook 1 minute more until set in the center (160°F/71°C). Repeat with the remaining batter, banana slices and oil.
  9. Stack the pancakes, spoon the berry mixture over them, drizzle with the remaining kefir and sprinkle with the pumpkin seeds.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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