Name: GF Buckwheat Banana Pancakes
Yield: Serves 4, or 2 ravenous people
Ingredients: 1 cup Arrowhead Mills Organic Gluten Free Pancake & Baking Mix; 1 cup buckwheat flour; 2 eggs, beaten; 2 tablespoons salted butter, melted; 2 tablespoons maple syrup, grade B preferred; 3/4 cup buttermilk; 1/4 cup creme fraîche or sour cream; 1/4 teaspoon ground cardamom; 1 ripe banana; 1/2 cup walnuts, toasted and chopped

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

Serves: 4, or 2 ravenous people

Ingredients

1 cup Arrowhead Mills Organic Gluten Free Pancake & Baking Mix
1 cup buckwheat flour
2 eggs, beaten
2 tablespoons salted butter, melted
2 tablespoons maple syrup, grade B preferred
3/4 cup buttermilk
1/4 cup creme fraîche or sour cream
1/4 teaspoon ground cardamom
1 ripe banana
1/2 cup walnuts, toasted and chopped

In This Recipe

Directions

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.
Serve with melted butter and warm maple syrup.