Simple Buckwheat Pancakes (gluten-free, with dairy-free and egg-free option)

I know there are about a thousand different buckwheat pancake recipes out there, and this is just a variation on that theme. I’m mostly putting it on the blog so I don’t forget how I made these! 🙂 Little J is a HUGE fan of pancakes. He ate 4 of these this morning. And my husband, who is the most picky about the taste and texture of gluten free food at the moment, said these were great! Win for Mama Lemon! Please remember that I am absolutely not a food photographer and excuse the poor picture of these tasty pancakes.

Buckwheat Pancakes

2 c. Buckwheat flour
2 tsp. baking powder
1 Tbl. Organic cane sugar
1/4 tsp. sea salt

2 cups milk (or dairy free alternative)
1 egg (or 1/4 c applesauce, if eggs are a problem)
2 Tbl. Cooking oil
A splash of vanilla

Combine dry ingredients in medium bowl. Whisk together wet ingredients in a second smaller bowl. Pour wet into dry and whisk until thoroughly combined. I found mine to be about the consistency of cake batter, which is perfect for pouring into my pan without running all over creation. Heat a cast iron pan, using a small amount of coconut oil to grease the pan, if needed. Pour pancakes into desires size and shape, flipping when tops are bubbly and edges start to look a bit dry. These pancakes will be a lot darker in color than other varieties just because of the color of the buckwheat flour. But be careful not to let them burn, unless you like burnt pancakes, that is!

Keeping things simple, we like our pancakes with butter and maple syrup, although adding some fresh or frozen berries is always a winner, too. I enjoy spreading peanut butter and jam on mine, too, for a little pancake PB&J sandwich! 🙂

Random

Lately I have had so many creative ideas that it isn’t even funny. Well, maybe it is, actually, since I will probably never follow through on most of them. I’ve even been thinking about trying my hand at jewelry-making! Why? Oh, just for fun, and because I want some new jewelry! 😉 Anyway, that is why this blog post is a bit random…it is a reflection on my state of mind recently, jumping from one idea to the next! So, if you want a peak into my crazy brain, feel free to keep reading!

First, look at these adorable vintage sewing patterns! Two of them were gifted to me when Little J was just a baby, but I never got around to making anything for him from either one. I had a major creative slump for a while after he was born…but that is another story… The third one, in a much larger size, I bought from a friend on the Christian Artists Street Team–Lorrie from WitsEndDesign. Now that I have one that should fit Little J, I’m thinking it is time to sew him some cute little overalls! And while I’m at it, I might just decide to whip up a pair for the shop, too. What do you think of that?

If you follow me on Facebook, then you will probably have already seen my announcement about finally getting a batch of blue and purple Gluten Free play dough made up. But if not, here it is, along with the rest of the rainbow available for purchase at Lemon Lane Organics! Aren’t they pretty! I am really so pleased with how the plant based colors turned out. At the moment, I have these available for order in singles, but soon I will get a listing up for a complete set of beautiful rainbow colors! 🙂

There is more I wanted to write about, but my little one and I have a play date this morning, so I must be off! Thanks for indulging me and reading my random tidbits! Happy Tuesday to you!

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!

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!)

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!

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