Buckwheat porridge with banana and peanut butter
Sweet buckwheat? Yes. Banana and peanut butter turn it into a breakfast dessert.
β± 20 min Β· serves 1 Β· Lithuanian home cooking Β· Not spicy at all
383kcal
13 gprotein
69 gcarbs
10 gfat
10 gfibre
Per serving, out of 1. Worked out from the grams of each ingredient using a food database β so it's approximate.
Allergens: Peanuts Β· may contain traces of gluten (check the labels)
Ingredients (serves 1)
- Buckwheat (dry)60 g
- Banana100 g
- Peanut butter15 g
Also: Water, cinnamon, a pinch of salt
Method
- Pick over the buckwheat (60 g) and rinse it with cold water.
- Put it in a small pan, pour over 150 ml of water and add a pinch of salt. Bring to the boil over high heat, then cover and simmer over low heat for about 15 min until the water is absorbed.
- While the buckwheat cooks, mash half the banana (50 g) with a fork and slice the other half.
- Stir the mashed banana into the hot porridge. Top with the banana slices and peanut butter (15 g, about 1 tbsp) and sprinkle with cinnamon.
Tips
- Cook the buckwheat the night before β in the morning just reheat it with a splash of water.
- The riper the banana, the sweeter the porridge β no sugar needed.
- Want it lighter? Just half a spoonful of peanut butter.
How much should you actually eat?
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We haven't tested this recipe in our own kitchen yet β if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.