Buckwheat Banana Pancakes

• 3/4 cup of buckwheat flour
• 1/2 cup of white flour
• 1 cup of rolled oats
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 2 tablespoons of sugar
• 4 ripe bananas
• 2 cups of buttermilk
• 2 eggs
• 1 teaspoon of vanilla extract
• (optional) 1/2 cup of chopped pecans.

These pancakes are heavy, so you can fill up on them very easily. I enjoy them with a little butter and maple syrup

1. Preheat the oven to 200 F.
2. Mix the dry ingredients in a large bowl; flour, oats, baking powder, baking soda, salt and sugar.
3. Mash the bananas with a fork in a small bowl.
4. Add the eggs, buttermilk and vanilla to the dry mixture and combine.
5. Add the mashed bananas and pecans to the mixture.
6. Heat a flat skillet at a medium temperature. I generally start heating my skillet as I am mixing the dry ingredients.
7. With a 1/4 measuring cup, create 4 pancakes and cook for about 2 1/2 minutes per side. (Cook until the edges of the pancakes are starting to solidify on the first side and about a minute on the second side.)
8. Place in a covered warming pan in the oven until you are ready to serve.