Buckwheat banana pancakes (sugar-free, gluten-free)

One of my favorite memories from childhood is a ritual from someone else’s family. Growing up in Chicago, I had these friends in grade school with whom I spent inordinate amounts of time. I loved sleeping over and hanging out with my “sisters.” Their family had a Sunday brunch tradition of homemade waffles with cranberry applesauce. It wasn’t vegan, but it is a taste I can remember to this day. It isn’t that those waffles were something extraordinary, they were good, but what I really appreciated was the sanctity of treating Sunday morning as something special, something that cannot be canceled. This was a time reserved for eating this one meal together, EVERY Sunday.

As a parent, I want to make those kind of memories for my son, so weekend breakfasts/brunch tend to be a bit more special and definitely a lot less rushed. Actually, our breakfast time on the weekends is extended and breakfasts sometimes last well into the afternoon. I hope someday my son will look back fondly on lazily spending time together as a family celebrating food and each other.

buckwheat banana pancakes

You can make buckwheat flour from buckwheat groats in a coffee grinder. I often incorporate the leftovers from making plant-based milk in this recipe. If you do this, you may have to reduce the milk.

Ingredients
3 large very ripe bananas
2 cups buckwheat flour
½-1 tsp. baking soda
2 tbsp. ground flaxseed
1 tbsp. oil
plant-based milk (cup or less)
1 tsp. cinnamon (or more, to taste)
½ tsp. ground nutmeg
½ tsp. ground cardamom
Oil for frying

Instructions:

  1. Mash bananas with a fork, add flour, baking soda, oil and spices. Add a bit of milk, mix, and keep adding until you achieve a good consistency. The batter should not be too runny, but also shouldn’t be too clumpy and dry.
  2. Heat a frying pan with a bit of oil. Fry on both sides on medium-high heat. The pancakes fry fairly quickly. . If you don’t want to fry, these bake well. Spoon onto a cookie sheet, and bake at 175°C/350°F for 20 min.

Serve on their own or with maple syrup or jam.

Variations: You can use a cup of unsweetened applesauce instead of bananas. You can also add fresh or frozen blueberries.

Allergy information: These pancakes are free of wheat, soy, nuts, gluten, and of course milk and eggs.

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One thought on “Buckwheat banana pancakes (sugar-free, gluten-free)

  1. Pingback: Still looking for ideas for Mother’s Day brunch? | Broccoli Addict

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