Food & Home
Buckwheat and Banana Pancakes
This combination of nutty buckwheat and sweet, sticky banana is just great. These happen to be vegan but don’t taste like it.
1¼ cups soy or rice milk
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon maple syrup, plus more for serving
½ cup buckwheat flour
1 teaspoon baking soda
½ cup unbleached all-purpose flour or white spelt flour (substitute rice flour to make pancakes completely gluten-free)
½ teaspoon salt
2 bananas, thinly sliced
chopped walnuts (optional)
1. Mix all the wet ingredients together in a small bowl.
2. Mix all the dry ingredients together in a slightly bigger bowl.
3. Add the wet to the dry and stir just enough to combine—be careful not to overmix (that’s how you get tough pancakes).
4. Heat a large nonstick skillet or griddle over medium-high heat (I love Jamie Oliver’s nonstick cookware—it’s so slippery that I don’t need to use any oil or butter).
5. Ladle as many pancakes as possible onto your griddle.
6. Place a few slices of banana on top of each pancake. Cook for about a minute and a half on the first side or until the surface is covered with small bubbles and the underside is nicely browned. (You can sprinkle chopped walnuts on the pancakes as they’re cooking for a full-on pancake-meets-banana-bread experience.)
7. Flip and cook for about a minute on the other side. Repeat the process until you run out of batter.
8. Serve stacked high with plenty of maple syrup.
Originally featured in Pancakes, Tuna Sandwiches, and Black Pepper Chicken