Gluten-Free Banana Buckwheat Pancakes
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: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2 servings.
- 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
- maple syrup
- plain, whole-milk or Greek yogurt
- sliced banana
- toasted pecans
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.
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.
Calories: 542kcal | Carbohydrates: 64g | Protein: 13g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 798mg | Potassium: 781mg | Fiber: 6g | Sugar: 19g | Vitamin A: 655IU | Vitamin C: 5.1mg | Calcium: 236mg | Iron: 2.2mg