Banana Buckwheat Pancakes (Gluten-free)
from bojongourmet.com
Adapted from Vegetarian Cooking for Everyone
A bonus to using gluten-free flours is that you don't have to worry about over-mixing, which activates the glutens in wheat flour and can make for gluey, tough pancakes. If gluten isn't a concern for you, you can sub all-purpose and whole wheat flours for the rice and oat; if you do, be very gentle when stirring the batter, and err on the side of under-mixing.
Since I don't like to wait too long for breakfast, I have a couple of tricks up my sleeve to make the cooking process go faster: I use a spring-loaded ice cream scoop to scoop scoops of batter in the pan, and I keep two wide frying pans going so I can cook twice as many pancakes at once. If you're lucky enough to own a griddle, all the better.
If making these for a crowd, slip them onto a plate or baking sheet in a low oven to keep them warm while you cook.
Makes 2-3 servings (ten fluffy 3" pancakes)
1/4 cup sweet (sticky) white rice flour
1/4 cup oat flour
1/4 cup buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 large egg
1 tablespoon maple syrup
2 tablespoons melted butter
3/4 cup shaken buttermilk
1/2 teaspoon vanilla extract
1 large, ripe banana, quartered lengthwise and cut into 1/2" pieces
1/4 cup toasted pecans, plus extra for garnish, coarsely chopped
For serving:
maple syrup (grade B has the deepest flavor and color)
plain, whole-milk yogurt
sliced banana
In a large bowl, sift together the flours, baking powder and soda, salt and nutmeg.
In a medium bowl, whisk together the egg and maple syrup to combine. Whisk in the melted butter until smooth, then whisk in the buttermilk and vanilla.
Stir the buttermilk mixture into the flour mixture until just combined, then gently fold in the banana chunks and chopped pecans. The batter will be thick.
Heat a wide skillet (or two; or a griddle, if you've got one) over medium-low heat and add about a teaspoon of butter to coat the pan. The pan is ready when a drop of batter sizzles on contact. Drop 1/4 cup scoops of batter into the hot skillet, spaced about 2" apart as the batter will spread, and cook for about 2 minutes on each side, until well browned and cooked throughout (though the bananas will be soft and gooey, and make it a bit tricky to tell.)
Serve the pancakes with maple syrup, yogurt, sliced banana and pecans. Extras can be kept in the fridge and reheated in a skillet.
A bonus to using gluten-free flours is that you don't have to worry about over-mixing, which activates the glutens in wheat flour and can make for gluey, tough pancakes. If gluten isn't a concern for you, you can sub all-purpose and whole wheat flours for the rice and oat; if you do, be very gentle when stirring the batter, and err on the side of under-mixing.
Since I don't like to wait too long for breakfast, I have a couple of tricks up my sleeve to make the cooking process go faster: I use a spring-loaded ice cream scoop to scoop scoops of batter in the pan, and I keep two wide frying pans going so I can cook twice as many pancakes at once. If you're lucky enough to own a griddle, all the better.
If making these for a crowd, slip them onto a plate or baking sheet in a low oven to keep them warm while you cook.
Makes 2-3 servings (ten fluffy 3" pancakes)
1/4 cup sweet (sticky) white rice flour
1/4 cup oat flour
1/4 cup buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 large egg
1 tablespoon maple syrup
2 tablespoons melted butter
3/4 cup shaken buttermilk
1/2 teaspoon vanilla extract
1 large, ripe banana, quartered lengthwise and cut into 1/2" pieces
1/4 cup toasted pecans, plus extra for garnish, coarsely chopped
For serving:
maple syrup (grade B has the deepest flavor and color)
plain, whole-milk yogurt
sliced banana
In a large bowl, sift together the flours, baking powder and soda, salt and nutmeg.
In a medium bowl, whisk together the egg and maple syrup to combine. Whisk in the melted butter until smooth, then whisk in the buttermilk and vanilla.
Stir the buttermilk mixture into the flour mixture until just combined, then gently fold in the banana chunks and chopped pecans. The batter will be thick.
Heat a wide skillet (or two; or a griddle, if you've got one) over medium-low heat and add about a teaspoon of butter to coat the pan. The pan is ready when a drop of batter sizzles on contact. Drop 1/4 cup scoops of batter into the hot skillet, spaced about 2" apart as the batter will spread, and cook for about 2 minutes on each side, until well browned and cooked throughout (though the bananas will be soft and gooey, and make it a bit tricky to tell.)
Serve the pancakes with maple syrup, yogurt, sliced banana and pecans. Extras can be kept in the fridge and reheated in a skillet.
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