• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
go to homepage
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / breakfast / Gluten-Free Banana Buckwheat Pancakes

    Gluten-Free Banana Buckwheat Pancakes

    Published Mar 24, 2012

    Jump to Recipe Print Recipe

    These gluten free banana pancakes get rich flavor and whole-grain goodness from buckwheat and oat flours. Buttermilk makes them tender and tangy, and a touch of nutmeg, vanilla, and maple give them a dessert-for-breakfast vibe. Serve them up with maple syrup and toasted pecans and you'll be in breakfast heaven. 

    Gluten Free Banana Pancakes with Buckwheat and Buttermilk with syrup

    It takes a lot for a pancake to impress me. Unless I'm at Plow, a fabulous breakfast spot in my neighborhood that's known for its pillowy ricotta pancakes, I almost never order them. The pale griddle cakes I associate with diners are often bland and starchy, lacking in any nutritional value or staying power, and in need of a deluge of syrup and butter to make them palatable.

    bananas

    Gluten Free Pancakes FTW

    But these gluten free banana buckwheat pancakes are a different story. These pancakes excite me. They cause me to get as close as I ever do to to leaping out of bed in the morning; i.e., I only groan and fall back to sleep once before throwing off the covers and stumbling, at the crack of 10:00, into the kitchen to pull out the mixing bowls and measuring cups.

    This recipe came of a happy coincidence that occurred one morning. I found myself with a couple of bananas that were riper than I wished to eat plain, some buttermilk left over from making this pie, and an adorable boyfriend hopping up and down with excitement, declaring, "Oh boy! Pancakes! I can't wait!"

    I opened up the book I always consult for such morning staples as poppyseed brunch cake, migas, and cornmeal pound cake: Deborah Madison's Vegetarian Cooking for Everyone, a book designed to be a vegetarian version of the Joy of Cooking. Under a recipe for basic buttermilk pancakes, she lists several variations, one of which includes sliced bananas (rather than mashed, as I'm used to seeing) and toasted nuts. I adapted the recipe to be gluten-free, added some flavorings of my own, and this recipe became an instant favorite.

    Flours for gluten free pancakes
    Gluten-free pancake flours: sweet rice, oat, buckwheat, + nutmeg for flavor

    Flours for Gluten Free Pancakes

    Pancakes are fairly easy to turn gluten-free since the high ratio of egg sticks them together nicely, requiring no scary gums or weird substitutions. This batter uses a trio of gluten free flours, each serving a specific purpose. Sticky sweet rice flour holds the cakes together. Gluten free oat flour makes them tender and fluffy. Buckwheat flour adds protein in addition to its toasty flavor to which I have become addicted. These flours can usually be found in health foods stores (check the bulk section as well as the flour section) or you can order them from Bob's Red Mill. Do be sure to source certified gluten-free flours if you or your pancake eaters are highly sensitive.

    One bonus of gluten free pancake batter is that, unlike glutenous pancake batter, you don't have to worry about aggressive mixing overworking the glutens and leading to tough pancakes. Gluten free pancakes are more tender than glutenous pancakes can only dream of being.

    This gluten free pancake batter may seem too thick at first, as it did the first time I made these. But the thick batter makes for fluffy pancakes. Sizzle scoops onto the butter-coated pan and watch as the batter spreads and puffs elegantly. Your kitchen will fill with an aroma that sighs, "Breakfast."

    Gluten-free pancake batter
    Mixing gluten-free pancake batter
    Gluten Free Banana Buckwheat Pancake Batter in a bowl
    Adding pecans and bananas

    Flavoring Gluten Free Pancakes

    A grating of fresh nutmeg, a splash of vanilla, and a pour of maple syrup all complement the toasty taste of oat and buckwheat in these gluten free pancakes. Chopped banana chunks and toasted pecans add additional layers of flavor and a bit of toothsome texture.

    A bite of cake, oozing with maple syrup and tangy, whole-milk yogurt reveals a pancake that's greater than the sum of its parts. The outsides, crisped in the buttered pan, give way to moist middles, while chunks of banana cook into warm, jammy pockets. The earthy buckwheat, nutmeg, vanilla, and maple all pack the dough with flavor, and the oat and rice flours create a tender texture that you'd never know was gluten-free. Buttermilk adds tenderness and a bit of tang, and nubs of nutty pecans add bite and healthy fats.

    Gluten Free Buckwheat Pancakes on a plate

    Does Buckwheat Flour Have Gluten?

    This is a commonly asked question, and the answer is no – buckwheat flour is in fact gluten-free!

    Despite its name, buckwheat isn't related to wheat at all; it's actually the seed of a plant in the rhubarb family. Most buckwheat flour is made from toasted, ground grains which is what gives the flour its distinctively nutty flavor. Buckwheat flour is most commonly used in the US in pancakes or flapjacks where its robust taste adds dimension. Similarly, buckwheat flour is often used in France to make savory crepe batter. But buckwheat works beautifully in desserts too. See below for more buckwheat flour recipes!

    Gluten Free Banana Buckwheat Pancakes = Love

    What started out as a happy accident ended up becoming one of my favorite breakfasts of all time. I didn't think that two foods toward which I am rather neutral – bananas and pancakes – could come together in culinary matrimony to create a breakfast that I'm thrilled to share with the world, and to make and eat again and again. But they did.

    So there you have it: gluten free banana buckwheat pancake love.

    Gluten Free Pancakes with Bananas, Buckwheat, and Buttermilk

    Looking for more buckwheat flour recipes? Try these:

    GLUTEN-FREE

    • gluten free apple galette with buckwheat crust + maple walnut frangipane
    • gluten free chocolate chip cookies 4 ways (with buckwheat, teff, oat, and mesquite flours)
    • gluten free blackberry peach pandowdy with buckwheat crust + toasted buckwheat ice cream
    • gluten free salted double chocolate buckwheat cookies + roasted cherry ice cream sandwiches
    • gluten free banana cream tart with cocoa buckwheat crust
    • chocolate chip almond butter cookies with buckwheat, maple, and oats {vegan and gluten-free}
    • gluten free buckwheat cheese blintzes
    • gluten free banana muffins with chocolate and buckwheat
    • gluten free buckwheat hazelnut brown butter cake + cider glazed apples
    • Find more gluten-free buckwheat recipes in my cookbook Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours

    WITH GLUTEN:

    • buckwheat cacao nib snowball cookies
    • maple blueberry buckwheat scones
    • buckwheat crepes
    • buckwheat chocolate chip cookies

    More Gluten-Free Pancake Recipes:

    • grain-free pancakes with almond flour, citrus, and poppy seeds
    • gluten-free ricotta pancakes (sweet)
    • gluten-free ricotta pancakes (savory)
    • gluten-free waffles with berries and honey butter
    • gluten-free cheese blintzes

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these gluten free banana pancakes, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 3 votes

    Gluten-Free Banana Buckwheat Pancakes

    Print Recipe Pin Recipe
    These gluten free banana pancakes get rich flavor and whole-grain goodness from buckwheat and oat flours. Buttermilk makes them tender and tangy, and a touch of nutmeg, vanilla, and maple give them a dessert-for-breakfast vibe. Serve them up with maple syrup and toasted pecans and you'll be in breakfast heaven. Do be sure to source certified gluten-free flours if you or your pancake eaters are highly sensitive. This recipe makes about 10 fluffy 3-inch pancakes, serving 2-3. Double or triple the recipe to feed a crowd. 
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total: 30 minutes
    Servings: 2 servings.

    Ingredients

    Pancakes:

    • 1/4 cup sweet 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, coarsely chopped
    • butter or ghee, for cooking the pancakes

    For serving:

    • maple syrup
    • plain, whole-milk or Greek yogurt
    • sliced banana
    • toasted pecans

    Instructions

    • 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 (a spring-loaded ice cream scoop works well), spaced about 2" apart as the batter will spread, and cook for about 2 minutes on each side, until well browned and cooked throughout (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 for up to 3 days and reheated in a skillet.

    Notes

    To make these dairy-free, use plant yogurt thinned with a little plant milk or water in place of the buttermilk, and vegan butter or coconut oil in place of the butter.
    For GF Banana Teff Pancakes, replace the buckwheat flour with an equal amount of teff flour. 
    If gluten isn't a concern for you, you can swap in all-purpose and whole wheat flours for the rice and oat flours; if you do, be very gentle when stirring the batter, and err on the side of under-mixing.
    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 the rest.
    Nutritional values are based on one of two servings.

    Nutrition

    Calories: 542kcalCarbohydrates: 64gProtein: 13gFat: 28gSaturated Fat: 11gCholesterol: 122mgSodium: 798mgPotassium: 781mgFiber: 6gSugar: 19gVitamin A: 655IUVitamin C: 5.1mgCalcium: 236mgIron: 2.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

     

    Gluten Free Banana Buckwheat Pancakes

    You might also like...

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Previous Post: « Chocolate Bourbon Bread Pudding
    Next Post: Tarragon Olive Oil Ice Cream »

    Reader Interactions

    Comments

    1. Sabine says

      March 24, 2012 at 11:05 am

      Absolutely gorgeous photos; that stack of pancakes looks delicious!

      Reply
    2. Maria Kyr says

      April 03, 2012 at 10:09 pm

      It's just after midnight here and I'm, already, dreaming about breakfast....

      Reply
    3. Alanna says

      June 09, 2012 at 5:43 pm

      Thanks for the kind words. : )

      Reply
    4. megan wood says

      June 06, 2013 at 11:13 pm

      This morning no less than 3 people told me these were the best pancakes they ever had! And one of them was my picky toddler! I've been making my way through your recipes these past few months, I haven't found one I didn't love! Thank you so much!
      MeganW

      Reply
      • Alanna says

        June 06, 2013 at 11:27 pm

        Oh, that makes me so happy! Thank you, Megan! :)

        Reply
    5. Cheryl in NC says

      September 19, 2014 at 8:50 am

      These sound delicious & very similar to our own favorite recipe, which uses 1/2 cup buckwheat flour, 1/2 cup home-ground GF oat flour, 2T ground chia seed, 3T maple syrup, 2T coconut oil, 1 cup (approx) homemade soy buttermilk (soy milk & lemon juice), cinnamon, ginger powder & an egg (plus the usual bp, bs & salt). The resulting pancakes don't ever stick to the pan or need any kind of syrup, & my finicky 8-yr-old granddaughter happily eats them in the car on the way to school every morning (with 7 chocolate chips per ea 1/4 cup pancake, lol). These sound very similar, & I can't wait to try them! Thanks again for such a great blog!!

      Reply
    6. Cheryl in NC says

      September 19, 2014 at 8:55 am

      Oops. Forgot to mention vanilla extract & occasionally some vanilla soy protein powder as well (the texture suffers a little with this & the chia, but not so that my granddaughter notices, :-D).

      Reply
      • Alanna says

        September 20, 2014 at 6:23 am

        Ooh, your recipe sounds fabulous - thank you so much for sharing it! I wouldn't mind mine with 7 chocolate chips, either. ;)

        Reply
    7. Kenzan says

      February 03, 2015 at 11:59 pm

      Cranberry and banana is a nice sweet and sour combination to try in dishes such as pancakes

      Reply
    8. Shirley says

      July 01, 2018 at 7:38 am

      I love this recipe, made it three times in the past two weeks! I adapted it to make it dairy free for my allergic sister, using oil instead of butter and plant-based yogurt diluted with plant milk instead of buttermilk, which worked great!

      Reply
      • Alanna says

        July 02, 2018 at 11:20 pm

        I'm so glad those substitutions worked - brilliant!

        Reply
    9. Meghan says

      February 20, 2019 at 6:58 am

      I made these today with a couple of changes. I don't like buckwheat. I have tried it every which way in all kinds of recipes, and I simply can't get on board with it. So, I pulled out my bag of teff flour and used that in place of the buckwheat. Oh my Lord. The richness in these almost makes them suitable for a dessert, but there is no guilt in these pancakes what so ever. I also used walnuts because I didn't have any pecans, but I am sure they are simply divine with the pecans as well. Thank you so much for providing me with gluten free options the don't require funky gums or extra starches to be perfectly workable and delicious. I got your cookbook for Christmas and it is already covered in flour, eggs, and oil. You are amazing.

      Reply
      • Alanna says

        February 24, 2019 at 5:16 pm

        I'm SO glad you liked this recipe and that you're enjoying Alternative Baker too! Thanks so much for the sweet note!

        Reply
        • Meghan says

          February 24, 2019 at 7:23 pm

          You are so welcome. I made the pancakes again last night for dinner but I went savory and left out the sugar, but added in some ground thyme and thinned out the batter just a little. I served them alongside some roasted chicken and veggies. They were delicious!

          I have never met a cookbook like Alternative Baker, where I have loved every single recipe I've made. My taste testers are always bugging me to try something new from it, but this week it's a blog treat (the vegan chocolate tart). I make your oat flour chocolate chunk cookies (the ones found on Food52) with teff all the time. They're my autistic daughter's favorite cookies. I really can't thank you enough for giving me my love of food back after being diagnosed with a wheat allergy.

          Reply
          • Alanna says

            February 25, 2019 at 5:04 pm

            That sounds so good! Awwwww I'm so glad you and your daughter are enjoying the teff cookies - I'm really into teff flour right now too! I want to try these pancakes with teff like you did too. Please let me know how you like the tart!

            Reply
            • Meghan says

              March 10, 2019 at 7:09 am

              I just turned this recipe into waffles by adding two tablespoons of butter (I doubled the recipe to feed my family) and they turned out perfectly. So light with crispy edges. Simply wonderful!

            • Alanna says

              March 11, 2019 at 3:46 pm

              Genius - I'm definitely trying that!

    10. Cole Edwards says

      April 04, 2019 at 7:14 pm

      I hope it’s not a silly question, but do you think the dry mix for these pancakes would be versatile enough to be applied to different variations? Like if I just wanted to throw in blueberries instead of bananas or no extras at all and have them plain? That’s not to exclude the necessary wet ingredients though. I’m trying to put together a GF pancake mix that can be used at our very large family reunion (Raccooking here! Hi!) when I’m not around to supervise.

      Reply
      • Alanna says

        April 07, 2019 at 11:08 pm

        Aw hi!! Yes I think that would work! Another commenter said that they've made different variations with good success. I would try a test batch with blueberries to see how it goes. Please come back and let me know! That family reunion sounds EPIC!

        Reply
    11. Maya says

      November 01, 2020 at 9:22 am

      This recipe is great! I feel like it is a bit lost in the depths of this blog now, but I'm here to tell you that you should make it! I like all the pancakes from Bojon, but these are my favorite ones as they feel the most wholesome and fueling. I just use whatever I have for the buttermilk (yogurt mixed with oat milk today), it's pretty adaptable. And don't forget to add chocolate chips for a treat!

      Reply
      • Alanna says

        November 02, 2020 at 8:35 pm

        Awwww thank you so much for the sweet words Maya! This continues to be a favorite recipe of mine as well. I'm so glad you found it and that you love it! Yogurt mixed with oat milk sounds like it would be absolutely delicious. I need to try it with chocolate next time too - yum!!

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Gluten-Free Rhubarb Cake (dairy-free & grain-free options)

    Grain-Free Banana Bread with Cinnamon, Dates & Walnuts (paleo, vegan & maple-sweetened)

    Dairy Free Gluten Free Carrot Cake

    Dairy Free & Gluten Free Carrot Cake

    Passover Desserts (gluten-free, paleo & vegan)

    Footer

    Instagram

    Fresh on TBG: GF Rhubarb Cake with Almond Flour & Fresh on TBG: GF Rhubarb Cake with Almond Flour & Olive Oil
✨
I don't remember tasting rhubarb until I moved from the LA area up to Northern California for college. There I fell in love with the tart stalks. Luckily for me, I also fell in love with a guy who's mom grows loads of rhubarb in her yard! We went to visit last weekend and came home with bags full of rhubarb and plump Meyer lemons from Mary's abundant garden. Just the ingredients needed to make this cake! 
✨
This GF rhubarb cake tastes like spring on a plate: redolent with the flavors of almond, olive oil, bright citrus, and tangy rhubarb. It looks deceptively fancy, with slices of pink-hued stalks arranged in concentric circles. But don't be fooled: the batter comes together with just a bowl and a whisk in a matter of minutes.
✨
If you don't have any rhubarb on hand, don't fret: swap in other fruit such as fresh or frozen berries, cherries, peaches, or anything else you like. 
✨
This recipe uses the GF flours almond, oat, sweet rice, and millet. I’ve also tested a grain-free version with almond, cassava, and tapioca flours that works beautifully. Make it DF by using plant yogurt. 
✨
Get the recipe via the link in my profile, by searching “rhubarb cake” on #bojongourmet , or copy/paste the following url into your browser window:
✨
https://bojongourmet.com/gluten-free-rhubarb-cake/
✨
#feedfeedglutenfree #f52community #f52grams #f52picnic #f52farmstand #rhubarb #rhubarbseason #rhubarbcake #glutenfreecakes #gfcake #glutenfreecake
    Weekend brunch plans? I just got a huge bag of Mey Weekend brunch plans? I just got a huge bag of Meyer lemons from my MIL’s tree and I’m craving these fluffy GF lemon ricotta pancakes 🥞. 

These are easy to whip up even when you’re still half asleep, no whipping or folding required. They taste like little pillows of sweet, cheesy goodness. 

Made with:
✨ricotta
✨eggs
✨butter
✨sugar
✨lemon zest & juice
✨vanilla
✨sweet rice, millet, & oat flour
✨baking soda & powder
✨salt

Top these lacy little cakes with maple syrup, spring berries, and yogurt or butter. 

Get the recipe via the link in my profile or by searching “pancakes” on #bojongourmet. 

Bojon appétit! 

https://bojongourmet.com/plows-ricotta-pancakes/
#glutenfreepancakes #pancakes🥞 #feedfeedglutenfree #f52community #f52farmstand #glutenfreebreakfast #gfbreakfast #ricottapancakes
    Fresh on TBG: Cinnamon Date Walnut Banana Bread T Fresh on TBG: Cinnamon Date Walnut Banana Bread

This easy little loaf gets a baklava vibe from sticky dates, toasted nuts, cinnamon, and a drizzle of honey if you like. It’s free of grains, dairy, eggs, cane sugar, and can be made nut-free too. I use cassava, almond, and tapioca flours for a sturdy, tender crumb, but I’ve given substitution suggestions in the recipe. If you’ve got a couple of ripe bananas lying around, this is the recipe for you! 

Ingredients:
•nut or seed butter
•maple syrup and/or coconut sugar
•coconut oil or ghee
•plant milk
•flours
•baking powder and soda
•cinnamon
•vanilla
•salt
•toasted walnuts
•dates

Adapted from the chocolate-flecked paleo vegan banana bread recipe I posted last year, I’ve been making this cozy variation lately and loving the flavor-packed combo of spices, nuts, bananas, and dried fruit. 

Find the recipe by tapping the link in my profile, then tapping this image. Or search “banana bread” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/grain-free-banana-bread-paleo-vegan/

#bananabread #paleobread #veganbread #f52community #f52grams #feedfeedglutenfree #veganbombs #feedfeedvegan
    GF Vegan Rhubarb Crisp
✨
Heading to the in-laws’ this weekend for a pot luck on the deck and to hopefully pilfer some homegrown rhubarb.🤞🏼
✨
This recipe features jammy sweet-tart rhubarb showered in crispy, crunchy, nutty crisp topping. Made with simple ingredients you probably have on hand, vegan if you use vegan butter. Add a handful of berries if you like! 
✨
Get the recipe via the link in my profile by tapping the link, then this picture. Or search “rhubarb crisp” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/vegan-gluten-free-rhubarb-crisp/
#rhubarbseason #rhubarb #rhubarbcrisp #f52community #f52farmstand #f52grams
    My favorite GF DF carrot cake, now with a nut-free My favorite GF DF carrot cake, now with a nut-free paleo variation!
🥕 
I was craving this fluffy, springy, gently-spiced carrot cake the other day, so I tested a grain-free and naturally-sweetened version. It’s pretty tasty, and it also happens to be kosher for Passover! 
🥕
Now you can make this elevated classic with a gluten-free flour blend (sweet rice, oat, millet, and tapioca flours) or go grain-free with cassava and coconut flours. Either way, this beauty comes together in minutes with one bowl and a spatula, and it bakes up with a pillowy and tender crumb. 
🥕
Make it in a 9-inch round pan for a single layer cake, or double or triple the recipe for more layers. Or use a square or rectangular pan for sheet cake. Gussy it up with rainbow carrot ribbons, or drizzle with maple or honey on top. 
🥕
I’ve linked to my traditional less-sweet cream cheese frosting in the post, as well as a vegan cream cheese frosting recipe that I make with @miyokoscreamery plant-based butter and cream cheese. Or you can go paleo and top it with whipped coconut cream or thick coconut yogurt. Feel free to add any carrot cake mix-ins you like – pineapple, raisins, shredded coconut, or toasted nuts.  
🥕
Find the recipe by tapping the link in my profile, then tapping this image. Or search “carrot cake” on #bojongourmet. Or copy/paste the following link into your desktop browser: 

https://bojongourmet.com/dairy-free-gluten-free-carrot-cake/
#carrotcake #glutenfreecake #paleocake #dairyfreerecipes #feedfeedglutenfree #f52community #f52farmstand
    Fresh on TBG: Passover Desserts (GF, DF, vegan & p Fresh on TBG: Passover Desserts (GF, DF, vegan & paleo options)
✨
While I didn’t grow up in a religious family, I loved putting together this roundup of sweet treats that happen to be kosher for Passover. I don’t know if it’s the pandemic, my age (I’ll be 40 this year!😳) or following such inspiring Jewish foodies (Jewdies?) as @jakecohen, @zenbelly, @whatjewwannaeat, @predominantly_paleo , and @estherandloretta , among others, but I’ve been feeling super nostalgic for Jewish cuisine lately.
✨
Also, I had no idea how complicated the rules of Passover really are! I knew that wheat and yeasted baked goods were strictly verboten, in order to honor the hardship of our people traversing the dessert without time to stop and let their bread rise. But I didn’t realize that certain groups observe stricter rules, avoiding all foods that even *look* like grains, such as beans, legumes, and even cardamom! 
✨
I even asked you all in my stories to weigh in on the heated debate about baking soda and baking powder. Apparently they are *technically* kosher for Passover according to the letter of the law, even though I and many others always thought they were to be avoided. 
✨
Whether you celebrate or not, I hope you go meshuga for these recipes! A few favorites: 

1. GF Vegan Chocolate Tahini Tart
2. Brown Butter Macaroons
3. Vegan Key Lime Pie
4. Paleo Crepes
5. Pot De Creme
6. Almond Poppy Seed Eton Mess
7. No-Bake Brownie Ice Cream Sandos

Find these recipes and more by tapping the link in my profile, then tapping this image. Or search “Passover” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/passover-desserts-gluten-free-paleo-vegan/

Chag sameach! 

#passover #passover2021 #passoverdesserts #passoverdessert #pesach #passoverrecipes #glutenfreedesserts #paleodessert #vegandessert

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2021 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack