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: 10minutes
Cook Time: 20minutes
1/4cupsweet white rice flour
1/4teaspoonfine sea salt
1/8teaspoonfreshly grated nutmeg
1large, ripe banana, quartered lengthwise and cut into 1/2" pieces
1/4cuptoasted pecans, coarsely chopped
butter or ghee, for cooking the pancakes
plain, whole-milk or Greek yogurt
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.