Thursday, August 2, 2018

Banana Buckwheat Pancakes


Low-FODMAP Banana Buckwheat Pancakes  /  Delicious as it Looks

I'm always looking for ways to incorporate different grains into my eating enjoyment, so I decided to try buckwheat. I've already made a buckwheat soba noodle recipe (see Sesame Soba Noodles with Chicken & Kale), so the next thing to try was pancakes. When I first started to create this recipe, I had the intent of using all buckwheat flour. But I quickly discovered that I didn't like buckwheat as much as I thought I would. At least not in pancake form. They were a bit heavy and gritty. So I added some rice flour and that made it so much better. Fluffier, softer, and better tasting. Buckwheat has a very strong flavor, so the addition of the rice flour mellows it out.



I should note that I took these photos mid-recipe-development, so they look a little darker in color than the final recipe turned out. I had a higher proportion of buckwheat flour, which I ended reducing for my final recipe. I was just too tired to retake the photos!
Presto Griddle with Removable Handles
If you are wondering what that texture on the pancake's surface is, it's from my amazing griddle: Presto Electric Griddle with Removable Handles. I cannot recommend this griddle enough. My husband got me this griddle for my birthday a few years ago and it has been the best griddle I've ever owned. The textured surface really makes it nonstick and more durable - I don't ever have to use cooking spray on it. It has yet to show any wear and tear. Storing the griddle is great. I just pop the handles in a drawer and stack the griddle upright in my cookie sheet cupboard. If you are in the market for a griddle, I highly recommend this one! And I highly recommend these pancakes if you are looking for something a bit different for breakfast.

Low-FODMAP Banana Buckwheat Pancakes  /  Delicious as it Looks





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Banana Buckwheat Pancakes
Low-FODMAP, Gluten-Free
serves 6 (makes 12 - 14 pancakes)

Ingredients

1 cup brown rice flour
3/4 cup buckwheat flour (I like Bob's Red Mill)
2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large banana
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 3/4 cups lactose-free dairy milk, almond milk, or coconut milk
1/4 cup mini non-dairy chocolate chips (such as Enjoy Life) (optional)

Directions

    In a medium bowl, combine the brown rice flour, buckwheat flour, baking powder, cinnamon, and salt. Stir well.
    In a large bowl, mash the banana. Stir in the egg, melted butter, sugar, and vanilla. Whisk in the milk. Add the flour mixture and stir until well-combined and there are no lumps. Stir in the chocolate chips if using.
    Heat a griddle to 375 degrees F or large skillet over medium-low heat. Coat with nonstick cooking spray, if needed (if you have the Presto Griddle mentioned above, you probably won't need it!). For each pancake pour about 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle or skillet if needed.

    You may also like these other Low-FODMAP Pancake Recipes:








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    2 comments:

    1. Where is your fork from please in the first picture?! I like the vintage look of it!!

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      Replies
      1. I think I got it from Pier 1 a few years ago.

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