Buckwheat & 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
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.*
7. Flip and cook for about a minute on the second side. Repeat the process until you run out of batter.
8. Serve stacked high with plenty of maple syrup.
*Sprinkle chopped walnuts on the pancakes as they’re cooking for a full-on pancake-meets-banana-bread experience.
Originally featured in Pancakes, Tuna Sandwiches, and Black Pepper Chicken