Ingredients

• 2 cups Unbleached White All-Purpose Flour (spooned and leveled into the measuring cup)
• 1/4 cup Organic Buckwheat Flour (spooned and leveled into the measuring cup)
• 1/4 cup Sugar
• 1 Tbsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Fine Sea Salt
• 1/2 tsp Ground Cinnamon
• 1/4 tsp freshly grated Nutmeg
• 2 1/2 cups lowfat Buttermilk, cold
• 2 Eggs, cold
• 4 Tbsp unsalted Butter, melted and divided
• 1 1/2 tsp Vanilla Extract

• 3 ripe Bananas, sliced into 1/4-inch rounds
• 1/2 cup Bittersweet Chocolate Chips
• Cinnamon sugar mix (1 1/2 tsp Sugar + 1/8 tsp Cinnamon)

Instructions

1. Set a rack in the middle of the oven and preheat to 425°F. Line an 18 x 13-inch (or 12 x 18-inch) rimmed baking sheet with parchment paper and grease with cooking spray or melted butter. Set aside.
2. In a large mixing bowl, add the dry ingredients: the all purpose flour, buckwheat flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to combine and set aside.
3. In a medium bowl, add the buttermilk, eggs, 2 tablespoons of the melted butter and vanilla. Whisk until combined, then slowly stream the buttermilk mixture into the dry ingredients. Whisk again until combined.
4. Pour the batter into the lined baking pan and tilt the pan in all directions so the batter spreads to create an even surface. Top with the sliced bananas and chocolate chips.
5. Place the pan on the middle rack in the oven and bake for 10-12 minutes (rotating the pan halfway through), or until the pancake has slightly changed color and springs back to the touch.
6. Remove the pan from the oven and set oven to broil. Brush the top of the pancakes with the remaining 2 tablespoons of melted butter and sprinkle with cinnamon sugar. Return the pancakes to the oven and broil for 1-2 minutes (or until the top has golden spots and the sugar mixture is bubbling).
7. Slice into even squares with a pizza cutter or sharp knife, and serve with warm maple syrup or other favorite toppings.