These vegan and gluten free banana pancakes are made with healthy whole grain buckwheat flour, and they really are fluffy and delicious.
First, I feel I should talk to you about how long this recipe’s been in coming. I posted a recipe for fluffy vegan pancakes a few months ago, but they’re made with whole grain wheat flour. Making them gluten free was a huge struggle. There were a lot of pancake-free mornings after my experiments ended up being totally inedible, or we unhappily ate batches of not very nice “pancakes” that were flat, chewy, or fell apart. I have a recipe up for a German pancake made with buckwheat flour, and it’s good (not egg-free, however), but there have been plenty of requests for American-style gluten free pancakes over here. This version is also made with buckwheat flour, because I think it’s a good all around gluten free flour. Buckwheat is actually a seed, so the flour is totally grain free if you’re celiac or otherwise can’t have wheat.
The bananas are key in this recipe. They hold everything together so multiple flours aren’t needed, and make the vegan recipe possible. Keep in mind that they make the pancakes rather sweeter than usual, so you can use less maple syrup, or leave it off altogether. I think topping them with something a little tart, like a raspberry sauce, is excellent, as is nut butter. I had these with extra banana, cinnamon, and a touch of maple syrup.
Doesn’t it look a bit like a face?
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Fluffy Gluten Free Banana Pancakes
- 1 cup buckwheat flour*
- 2 tablespoons arrowroot powder or cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 overripe bananas mashed
- 1/2 cup almond milk
- 1/4 cup coconut oil melted
- 1 teaspoon pure vanilla extract
Heat a large, flat bottomed pan over medium heat with coconut oil.
In a large bowl, mix the buckwheat flour, arrowroot, baking powder, baking soda, and cinnamon with a whisk.
Combine the bananas with the almond milk, coconut oil, and vanilla. Add this to the dry ingredients and whisk until fully mixed.
Pour level spoonfuls of batter (about 1/4 cup each) into the now hot pan, and cook until you see a couple of bubbles forming around the edges before flipping. They won't look quite like regular flour pancakes, so keep an eye on the first couple. Cook for another 30 seconds on the other side, and continue until the batch is finished.
Serve hot, or eat them cold as a snack. These freeze very well.
1. You can make buckwheat flour by grinding raw buckwheat groats in a food processor until a fine flour forms, or buy it pre-ground.