These hearty, gluten-free pancakes get their flavor from buckwheat and cornmeal, with mashed banana for natural sweetness. Top them with maple syrup or puréed strawberries and honey for a weekend breakfast worth waking up for.
Ingredients
- 2 Tbsp plus 1 tsp ground flax seeds, soaked in 2 Tbsp water for approximately 3 minutes (binder)
- 1/2 cup buckwheat flour
- 1/2 cup cornmeal
- 1-1/2 tsp baking powder
- 1/2 tsp unrefined sea salt
- 1 cup water
- 2 Tbsp mashed banana
- Grapeseed oil spray for skillet
Method
- Mix all dry ingredients together. Add remaining ingredients, including the binder, and stir together.
- Spray skillet with oil. Get skillet very hot.
- Pour out pancakes in the skillet. They will NOT get as bubbly as regular pancakes. Cook quickly on high heat and be careful not to burn.
- When the first side browns, quickly flip over and let the second side brown.
Makes 8 to 9 pancakes (3" to 4" each). Add a few more tablespoons of water if the batter seems too thick to pour, and spray oil in the skillet after each batch. Buckwheat is not a grain — it comes from a member of the rhubarb family and has a hearty flavor, so be careful not to over mix the batter or the pancakes will become heavy. Delicious with maple syrup or puréed strawberries mixed with honey.
