These gluten-free banana buckwheat pancakes get rich flavor and whole-grain goodness from buckwheat flour. Buttermilk makes them tender and tangy, and a touch of nutmeg, vanilla, and maple give them a dessert-for-breakfast vibe. I've also included a dairy-free option. Serve these beauties up with maple syrup and toasted pecans and you'll be in breakfast heaven!
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total: 30 minutesminutes
Servings: 2large servings
Ingredients
Dry Ingredients:
¼cup(35 g) sweet white rice flour
¼cup(25 g) oat flour
¼cup(30 g) buckwheat flour
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonfine sea salt
⅛teaspoonfreshly grated nutmeg
Wet Ingredients:
1large egg
1tablespoonmaple syrup, plus more for serving
2tablespoonsmelted butter
¾cup(175 ml) well-shaken buttermilk (or yogurt thinned with milk)
½teaspoonvanilla extract
1large, ripe banana, quartered lengthwise and cut into ½-inch pieces (plus more for serving)
¼cuptoasted pecans, coarsely chopped (plus more for serving)
butter or ghee, for cooking the pancakes
Instructions
In a large bowl, sift together the sweet rice, oat, and buckwheat flours with the baking powder and baking 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 ¼-cup scoops of batter into the hot skillet (a spring-loaded ice cream scoop works well), spaced about 2-inches 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.For GF Persimmon Pancakes, optionally use the puree from 1 ripe hachiya persimmon in place of some of the buttermilk (about 1/4 cup). Add 1/2 teaspoon cinnamon and 1/8 teaspoon allspice to the flour mixture with the nutmeg. Use 1 large peeled and diced fuyu persimmon in place of the banana. Optionally serve with pomegranate arils, cranberry compote, and/or more diced fuyu persimmons along with the toasted pecans and yogurt. Nutritional values are based on one of two servings.