BreakfastApril-May 2013

Banana Buckwheat Pancakes


Photo © Elena Eliseeva/Shutterstock

Here’s a dreamy breakfast. Serve these pancakes warm, topped with thin banana slices and drizzled with real maple syrup. They reheat well. This recipe can be made egg-free with excellent results; see instructions below.

1 cups buckwheat flour
cup sorghum flour
2 tablespoons flax meal
1 teaspoons baking powder
2 tablespoons brown sugar
teaspoon ground cinnamon
teaspoon salt
2 large eggs, separated
2 cups unflavored milk of choice + 2 tablespoons, as needed
3 tablespoons coconut oil, melted
1 large banana, sliced thinly, more for topping

1. Lightly oil an electric griddle and heat it to 350F.

2. Combine flours, flax meal, baking powder, brown sugar, cinnamon and salt.

3. In a separate bowl, mix together egg yolks, 2 cups milk and melted oil. Add to dry ingredients and beat well.

4. In a clean bowl, beat egg whites until they form soft peaks. Fold into pancake batter until just specks of egg white remain. If batter is too thick, add 1 to 2 tablespoons additional milk.

5. Pour cup batter onto heated griddle to form each pancake. Top each with 3 or 4 banana slices. Cook until edges are dry and bubbles break on the tops. Flip pancakes and cook an additional 2 minutes. Serve warm.

Each pancake contains 116 calories, 4g total fat, 3g saturated fat, 0g trans fat, 26mg cholesterol, 91mg sodium, 18g carbohydrate, 2g fiber, 2g sugars, 3g protein, 9Est GL.

For Egg-Free Banana Buckwheat Pancakes, omit 2 eggs. Add 3 teaspoons egg replacer powder to dry ingredients. After all ingredients are combined, add 4 to 6 tablespoons water to the batter, as needed for desired thickness.

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