When going gluten free, learning how to use all the different kinds of flour can be a bit overwhelming. To try to avoid that, I resisted trying all sorts of flours I felt weren’t going to be of use to me. Big mistake. Now that I’ve come to terms with using specific flours for specific items, I see the advantage of the kinds I avoided.
For some reason, I avoided buckwheat flour up until last week. I had bought some, but it had been staring at me from my pantry shelf for a while. I had some ripe bananas kicking around, so I decided to give banana buckwheat pancakes a try. Fruit puree is often used to replace eggs in baking, but the mashed banana in this recipe makes it go from “good texture” to “OHEMGEE-AMAZING-TASTE!” with no effort.
I had previously posted another recipe for vegan sugar free pancakes, but that recipe called for xanthan gum, which can be problematic for lots of people. I’ve read somewhere that buckwheat doesn’t require any gums, so I went ahead without xanthan gum. I’m actually quite surprised at how well it turned out.
Banana Buckwheat Pancakes (vegan)
1 1/4 cup buckwheat flour (make sure it’s labelled gluten free – not all are)
1/2 cup tapioca starch
2 tsp corn free baking powder
1/4 tsp salt
1 small/medium mashed banana
3 tbsp liquid sweetener – if using sugar, cut down to 2 tbsp
2 tbsp oil (plus more for frying)
About 1 1/2 cups water or milk of your choice
Mix all the dry ingredients in a large bowl. Add the wet ingredients. When adding the water or milk in, start with 1 cup, and then slowly add the rest until you have a thick batter.
Heat oil in a frying pan over medium heat (unless using a non-stick pan). Scoop some batter into the frying pan and quickly spread it to be the shape of a pancake. When you see a good amount of bubbles in the uncooked side of the pancake, flip it over and cook for about 2 minutes more. Repeat until all the batter is gone.