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Banana Oat Buckwheat Pancakes


  • Yield: 6 large pancakes 1x

Description

I've omitted additional fruit in the batter to keep them extra fluffy. But we always add fresh fruits on top or infused into the syrup. Oat and buckwheat flours are both flavorful and blend together nicely. A smashed banana adds sweetness and body. My cheat buttermilk (adding vinegar to the milk) also adds flavor and creaminess. Toppings are endless and all up to you. I'm a fresh fruit and syrup kinda girl. But drizzled melted chocolate or ganache would be amazing too. You can find my coconut chocolate ganache recipe in the archives by searching for ganache. I added shredded coconut and edible flowers to these and I'm convinced flowers will make anything look heavenly. Get creative and dig in!


Ingredients

Scale
  • 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

  1. Preheat griddle or cast iron skillet on low heat.
  2. Add vinegar to milk, stir and let sit to thicken (becomes akin to buttermilk).
  3. Whisk together flours, baking powder and salt in a mixing bowl.
  4. Peel and smash banana with a fork in a bowl. Add thickened milk, oil and vanilla to banana and whisk until evenly incorporated.
  5. 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!
  6. Add a teaspoon of your choice of butter/oil to skillet and let melt.
  7. 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.
  8. 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!

  1. Preheat oven to 350˚F.
  2. 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.
  3. 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

Make your own oat flour by blending gluten-free rolled oats in your high powered blender until they turn into flour.

Recipe can be doubled or tripled

Tip: Keep an oven-safe plate or platter in the oven on the lowest temperature setting. Transfer cooked pancakes to the oven to keep them warm until ready to serve.

Important: Do not mess with the pancakes while they are cooking. Refrain from checking the underside until you flip. Do not smoosh them down with the spatula! If you want light and fluffy pancakes, it is best to leave them alone, only touching them with the spatula for the flip. Otherwise, they will be flat and chewy. Trust me!