Gluten-free Buckwheat Banana Pancakes (with dairy-free option)

I have never met a kid who didn’t like pancakes. In fact, I don’t think I’ve ever met a grown up who didn’t like pancakes, either! 🙂 Little J routinely asks for pancakes for breakfast, so I try to keep a batch in the freezer for a quick hot breakfast on mornings when I really don’t want to cook (which is most mornings, actually!) Since we were out of frozen pancakes, and I have a bunch of overripe bananas on my counter, I decided it was time to whip up some fresh pancakes for my sweet boy. And I thought I would share the recipe with you!
Ripe bananas
I will add the disclaimer that this is not an entirely original recipe. I basically adjusted this Whole Wheat Banana Pancake recipe from 100 Days of Real Food to make a smaller batch using gluten free flours. I have also added a dairy free option for those who need to avoid cow’s milk as well! (PS-remember that I am no food photographer. I actually didn’t even think to take any pictures until I was on the second to last pan of pancakes, so no photos of my process are included! I think you can figure it out, though!)

Buckwheat Banana Pancakes
Gluten Free Buckwheat Banana Pancakes (with Dairy Free option)

1/2 cup brown rice flour
1/2 cup buckwheat flour
1 teaspoons baking powder
3/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 tsp. honey
1 large egg, lightly beaten
¾ cups milk (use almond or coconut milk for a yummy dairy-free version)
1 tablespoons coconut oil plus some extra for greasing the pan
1 ripe banana, mashed

INSTRUCTIONS
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a small bowl, mix the honey, eggs, milk (or dairy-free alternative), and coconut oil.
Pour wet ingredients into dry and combine well.
Fold the mashed banana into the batter.
Heat a griddle or sauté pan over medium-high heat and swirl some coconut oil to coat the bottom of the pan. Pour batter in to pan and let cook on one side until top is beginning to bubble and edges start to dry slightly. Turn and cook for a few minutes more until both sides are evenly golden brown. Serve hot with your favorite syrup or other toppings! Smile!

Pancake smile
(As you can see, this recipe is definitely Kid-Approved!)

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