Generations Magazine- Hawai’i-Infused Buttermilk Buckwheat Pancakes - Image 01

There’s nothing like a lazy weekend morning to enjoy a family breakfast together. This take on pancakes is healthier in many aspects, but the flavors will overcome any fear of “healthy” eating.


  • 2 cups of lowfat buttermilk, divided
  • 1 cup buckwheat flour
  • 1 cup all-purpose flour
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 2 eggs, lightly beaten
  • 2 Tbsp. canola oil
  • 2 bananas, thinly sliced
  • Cooking spray for pan or griddle
  • Sweetened, shredded coconut
  • 1/2 cup macadamia nut, chopped
  • Syrup (maple or coconut)


Combine the dry ingredients in a bowl and set aside. In another bowl, whisk together the buttermilk, eggs, canola oil and 1 Tbsp. of 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 – 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 two minutes.

To serve, top each stack of pancakes with sliced banana, coconut and chopped macadamia nut. Then let everyone drizzle on their own syrup and enjoy!

Serves: 6 | Time: 30 minutes


Chef Michi
808-286-6484 |