I am finally unpacked and ready to rock ‘n roll in my new kitchen. This kitchen is a dream. All of the appliances are new and there is beautiful granite countertop with plenty of space for prep work. The natural light is amazing and it leads onto a little deck where we finally have room for a grill! Oh the possibilities.
This past Saturday was my birthday and my birthday morning started off on a sweet note with these amazing Gluten- Free Buckwheat Banana Pancakes.
Have you cooked with buckwheat before? It has a unique taste and texture, and it’s completely free of gluten because it’s not actually wheat, but a seed. Buckwheat has plenty of fiber and protein, which is why I love using it to make these pancakes. They have much more staying power than regular ol’ pancakes made from white flour.
For this recipe, I’ve used both regular milk and almond milk, and both have turned out well. See the notes in the recipe below for how to make your own “buttermilk”.
I serve these pancakes with real maple syrup, of course. You just can’t substitute for anything else – nothing like it!
This recipe makes about 8-10 pancakes and serves two very hungry people. (Or it just serves one if you’re the birthday girl. You should never have to share on your birthday.)
These Buckwheat Banana Pancakes are naturally gluten-free, and contain a healthy dose of fiber and protein to keep you going throughout your morning.
- 1 cup buckwheat flour
- 2 Tablespoons brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk*
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1 large banana, thinly sliced
- Maple Syrup
- Butter or Cooking Spray for the skillet
In a medium mixing bowl, mix the buckwheat flour, brown sugar, baking soda, baking powder, and salt.
Measure out the buttermilk in a liquid measuring cup. Whisk in the egg and vanilla. Once well combined, slowly pour the buttermilk mixture into the dry ingredients. Mix together to form the batter (some small lumps are fine here). Fold in the sliced bananas.
Preheat a non-stick skillet or griddle to medium-low heat. Add the cooking spray or butter to the pan. Scoop slightly less than a 1/4 cup of batter at a time and pour onto the skillet. Cook until bubbles begin to form on top of the pancake and the edges appear less wet than the center, then flip to the other side and cook for an additional 1-2 minutes and each side is golden brown.
Optional: Preheat oven to 250 degrees and place the pancakes on a baking tray in the oven to keep warm until you are ready to serve them.
Serve with real maple syrup and extra bananas.
* To make buttermilk, pour 1 Tablespoon white distilled vinegar in a liquid measuring cup. Then, pour milk (I've used almond milk and regular milk and both work) into the measuring cup exactly to the 1 cup line. Stir and set aside for 10 minutes. Then use as you would use buttermilk.
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