Buckwheat Banana Pancakes

Combine buckwheat flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl, whisking together until well distributed.

In a separate bowl, whisk together eggs, nonfat milk, plain nonfat yogurt, and vegetable oil until smooth.

Pour wet ingredients into dry ingredients and stir until just combined—the batter should be slightly lumpy, not overmixed.

Gently fold diced banana and shredded coconut into the batter using a spatula.

Heat a griddle or nonstick skillet over medium heat and lightly brush with vegetable oil or butter.

Once the griddle is hot, ladle approximately 1/4 cup batter onto the surface for each pancake, leaving space between them.

Cook until the edges look set and small bubbles form on the surface, then flip carefully.

Cook the second side until golden brown, about 1.5 to 2 minutes.

Transfer cooked pancakes to a warm plate and repeat with remaining batter.

Serve pancakes warm with desired toppings such as yogurt, maple syrup, fresh fruit, or additional coconut.