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Buckwheat Pancakes with Caramelised Bananas and Sweet Dukkah

Buckwheat Pancakes with Caramelised Bananas and Sweet Dukkah

These pancakes are fluffy and have a delicious nutty and almost caramel flavour from buckwheat flour. They are topped with sweet bananas caramelised in butter and maple syrup and scattered with crunchy sweet Dukkah. All refined sugar free and perfect for your next weekend brunch!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 -4
Author My Little Larder

Ingredients

For the sweet Dukkah:

  • 1/3 cup pistachios
  • 1/3 cup hazelnuts
  • 1/3 cup almonds
  • 1/4 cup each white and black sesame seeds
  • 2 tsp ground cinnamon
  • pinch sea salt
  • 1 Tbsp cold pressed olive oil
  • 1 Tbsp maple syrup

For the buckwheat pancakes:

  • 1/2 cup buckwheat flour
  • 1/2 cup all purpose plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 free range egg
  • 1 cup buttermilk
  • 2 Tbsp maple syrup
  • 1 tsp vanilla paste or extract
  • butter for cooking pancakes

For the maple caramelised bananas:

  • 50 g/1.8oz butter, softened
  • 2 large fair trade bananas, sliced
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla paste or extract
  • 1 tsp cinnamon

Instructions

For the sweet Dukkah:

  1. Preheat oven to 200C/400F on fan bake. Line a baking tray with baking (parchment) paper.
  2. In a medium bowl, mix together pistachios, hazelnuts, almonds, sesame seeds, cinnamon and salt. Drizzle with olive oil then toss to coat. Spread out nuts and seeds over the baking tray then place in the oven to toast for 4 min.
  3. Remove from oven and drizzle over 1 Tbsp maple syrup. Toss to coat then spread out again over the baking tray. Place back in the oven for 5-7 min until toasted and you can smell the aroma of the nuts and seeds. Be careful to keep a close watch to ensure the Dukkah doesn’t burn.
  4. Remove from oven and allow to cool. The Dukkah will harden as it cools.
  5. Once cool, transfer Dukkah to a food processor and pulse until roughly chopped. Store any unused Dukkah in an air tight container for up to a week.

For the pancakes:

  1. In a medium bowl, whisk together the dry ingredients. In a separate bowl mix together the wet ingredients.
  2. Add the wet ingredients to the dry ingredients and mix to combine. There will be some lumps but don't worry, your pancakes will not be lumpy. Set aside.
  3. Warm a skillet, griddle pan or fry pan over medium heat (see note). Add approximately 1 tsp butter (enough to grease the pan). Using a soup ladle, spoon in one ladle full of pancake mixture into the pan. Leave for approximately 5 minutes or until you start to see bubbles popping on the surface of the pancake. Turn over and cook for a further 2-3 minutes until golden brown. Depending on your pan size, you may be able to cook more than one pancake at a time.

  4. Repeat for remaining mixture. Makes approximately 8 pancakes. Keep warm while you make the caramelised bananas.

For the maple caramelised bananas:

  1. In a medium sized fry pan over medium heat melt 1 Tbsp of butter, reserve the remaining butter. Place the bananas in a single layer in the fry pan and fry until browning on the bottom, 3-5 min. Turn over. 

  2. Add remaining butter scattered around the pan, maple syrup and vanilla to the pan. Sprinkle over cinnamon and continue to cook until the syrup is bubbling and bananas are plump.

  3. Remove from heat. Top pancakes with slices of banana, dollop of mascarpone or yoghurt, a drizzle of syrup and a scattering of Dukkah. Serve immediately.

Recipe Notes

This recipe for Sweet Dukkah makes far more than you need for this pancake recipe. Use the leftovers for sprinkling on poached fruit, with natural yoghurt and honey, on your morning porridge, sprinkled over ice cream or to add a little crunch to the top of your french toast.

I actually have started making my pancakes on the bottom of my sandwich press. I keep it open and use the bottom of it like a fry pan. You don’t need any butter and it makes the most perfect, evenly cooked pancakes I’ve ever had. Just be sure you don’t have one of those sandwich presses with ridges on it!