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Breakfast
February-March 2011
Gluten-Free, Dairy-Free Buckwheat Banana Pancakes
SERVES 2 TO 3
© Matthew Kadey
Buckwheat flour infuses these hearty pancakes with extra protein, fiber and nutrients. If you find buckwheat's earthy flavor too strong on its own, replace half of it with another gluten-free flour, such as brown rice or quinoa, or with a gluten-free blend.
1 cup blueberries
¼ cup dark maple syrup or agave syrup
1 cup buckwheat flour
1 ripe banana, mashed
2 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 egg or egg replacement
⅔ cup + 1 tablespoon unflavored hemp, rice or soy milk
1. To make blueberry sauce, whirl blueberries and maple syrup together in a blender until combined but still slightly chunky.
2. In a large bowl, combine flour, banana, baking powder, cinnamon, salt and egg. Stir in milk. Add more milk if needed to reach desired consistency.
3. Heat a non-stick skillet over medium heat. Drop batter, ⅓ cup at a time, on to the skillet and cook for 2 to 3 minutes per side, or until nicely browned. Serve pancakes topped with blueberry sauce.
Comments (3)
Since this is an inexpensive recipe (not a bunch of expensive gf flours) I would try it with applesauce, but because applesauce is not as thick as bananas, I think I would add a teaspoon or so of arrowroot.
Posted by: Elgie | February 24, 2012 1:34 PM Report this comment
Allergic to bananas - would applesauce work as well?
Posted by: Unknown | February 23, 2012 9:33 PM Report this comment
Good egg free replacement in this recipe is 1 Tablespoon of arrowroot mixed into the flour. The baking powder gives lift, the banana gives moisture, so the arrowroot would give binding power.
Posted by: LW Moderator | February 16, 2012 2:40 PM Report this comment