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.
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.