Banana Buckwheat Pancakes (vegan)
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 for a long time. 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 instance, buckwheat pancakes have a unique enjoyable taste.
There was a large gap of time between buying buckwheat flour and actually trying it. 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 effortlessly makes these pancakes tasty.
One advantage of using buckwheat flour is that it doesn’t require any gums to make it hold together.
Banana Buckwheat Pancakes (vegan)
Ingredients
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
Directions
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.
