This month has been whizzing by. Sometimes I feel as though I can’t keep up. Multiple birthday celebrations, readying the garden, busy in the workshop with wholesale collabs and freaking out about getting my tax work in on time. (I did by the way) When it all gets too much, we just need to slow down and make pancakes, ya know?
I have yet to meet someone who doesn’t love fluffy pan-fried cakes of goodness, made all the better with a healthy pour of real maple syrup. Right?! Since we’ve started reducing our intake of gluten, I have been switching up my tried and true pancake recipe with non-gluten whole grain flours and this combo has been our favorite so far.
All and all pretty dang delicious for a Sunday breakfast {or a weeknight dinner, hehehe}. I hope you love them as much as we do! If you make them and share on Instagram please tag your pics with #fareislerecipe and tag me @fareisle so I can see them!
Banana Oat Buckwheat Pancakes
Ingredients
- 1 cup gluten-free oat flour
- 1/2 cup buckwheat flour
- 2 teaspoons baking powder
- pinch of salt optional
- 1 ripe banana
- 1 1/2 cup unsweetened non-dairy milk I used soy milk
- 1 1/2 teaspoons apple cider vinegar
- 3 tablespoons canola oil or olive oil
- 1 teaspoon vanilla extract
- vegan butter/palm oil/coconut oil for cooking pancakes
Instructions
- Preheat griddle or cast iron skillet on low heat.
- Add vinegar to milk, stir and let sit to thicken (becomes akin to buttermilk).
- Whisk together flours, baking powder and salt in a mixing bowl.
- Peel and smash banana with a fork in a bowl. Add thickened milk, oil and vanilla to banana and whisk until evenly incorporated.
- Add wet ingredients to dry ingredients and stir in slowly. Do not over stir. Batter should be lumpy. Over-stirring or whisking vigorously will result in flat, chewy pancakes. Lumpy batter=light and airy and fluffy pancakes. Keep the lumps!
- Add a teaspoon of your choice of butter/oil to skillet and let melt.
- Spoon about 1/4-1/3 cup of batter per pancake into skillet. It should sizzle lightly when it hits the oil. You may have to adjust the heat level throughout the cooking process. Lots of bubbles should form on the surface. When they start to pop, it is time to flip the pancake. The underside should be golden brown. If it is too dark, lower your heat, if it is very blonde, raise the heat a bit. Cook the other side for about 2 minutes.
- Transfer to a plate and repeat with the remaining batter, oiling the pan first with each new pancake.
- Serve with fresh fruits and maple syrup. Shredded coconut and edible flowers add an elegant touch. Other yummy toppings: melted chocolate or chocolate ganache or infused syrups. Enjoy!
Alternate Cooking Method:
- Don't have time to stand around and flip pancakes? Instead, make one large baked pancake!
- Preheat oven to 350˚F.
- Heat an 8" cast iron skillet on low heat while you prepare batter. Add 2 tablespoons of butter/oil of choice to skillet and melt. Pour all of batter into skillet and raise heat just a bit. Batter should sizzle when it hits oil.
- Cook on the stove for 2 minutes. Dot top of pancake with bits of butter (1-2 tablespoons) then transfer the skillet to the oven and bake for 20-25 minutes. Test center with a toothpick. Cut into wedges and serve.
- Enjoy!
Notes
Handmade props featured in the post by: Lee Wolfe Pottery, Vitrified Studio, Sweet Gum Co., and Tafari Nantucket
Thalia
These pancakes are so beautiful. I definitely love how healthy they are and how you have styled them with those gorgeous flowers and fresh berries – perfect for Mother’s Day!
Kaity Farrell
Thank you Thalia! xx Kaity
Iman Alem
Beautiful pictures!
Kaity Farrell
Thank you Iman! xx Kaity
Nicole
I can’t believe there’s only 4 comments here! This are the best pancakes ever! I’ve made them at least 10 times and everybody loves them. My 3 year old wants more and even my meat eating friends can’t believe they are vegan. Thanks so much for the recipe! I enjoy the pictures every time too.
Kaity Farrell
Aw Thanks Nicole!! I’s so glad your family loves them! Thank you for reading and for leaving a comment! xx Kaity
Kaity Farrell
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Kate
Very good! We have a laundry list of food allergies in our house and recipes like this are our saving grace!
I like the notes on not messing with the pancakes or smooshing them with the spatula. I definitely make those mistakes every time, but refrained on this recipe and was amazed at the difference!
Toddler and preschooler approved!
Kaity Farrell
Thanks for your feedback, Kate. So glad your family enjoyed them!