Serves a Crowd

GF Buckwheat Banana Pancakes

November 18, 2009
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
  1. Stir first 8 ingredients together until well blended. (Add more buttermilk if you like your pancakes thinner.)
  2. 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.
  3. Serve with melted butter and warm maple syrup.
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