Author Notes
Even in a gluten-free house--or especially there!--pancakes are a must. Because gf baking requires quite a number of ingredients, I take a shortcut here with an organic mix from Arrowhead Mills. It's got rice and yellow corn flours, as well as tapioca and potato starches. For a toothier quality, I add buckwheat flour, and buttermilk and creme fraiche to give it a tangy richness. —gluttonforlife
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Serves
4, or 2 ravenous people
Ingredients
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1 cup
Arrowhead Mills Organic Gluten Free Pancake & Baking Mix
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1 cup
buckwheat flour
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2
eggs, beaten
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2 tablespoons
salted butter, melted
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2 tablespoons
maple syrup, grade B preferred
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3/4 cup
buttermilk
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1/4 cup
creme fraîche or sour cream
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1/4 teaspoon
ground cardamom
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1
ripe banana
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1/2 cup
walnuts, toasted and chopped
Directions
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Stir first 8 ingredients together until well blended. (Add more buttermilk if you like your pancakes thinner.)
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Cook one large pancake at a time, pouring the batter into a lightly oiled, pre-heated skillet. Add banana slices and some chopped nuts as the first side cooks, gently pressing them into the pancake with a spatula. Flip when bubbles form on surface and edges appear slightly dry.
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Serve with melted butter and warm maple syrup.
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