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
Stir first 8 ingredients together until well blended. (Add more buttermilk if you like your pancakes thinner.)
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.