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An aerial image of a plate of buckwheat banana pancakes on a white marble table. The pancakes are topped with blueberries and two glasses of water sit in the top of the image.

Buckwheat banana pancakes (gluten free)

Xanthan gum free, dairy free option
Serves 2-3, makes 6-7 medium pancakes
*Cups and tablespoons are in Australian cups and tablespoons. Use ml for international accuracy.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Snack, Sweet
Cuisine Food Intolerance Friendly
Servings 7 pancakes

Ingredients
  

For the pancakes:

  • 150g light buckwheat flour
  • 50g light brown sugar
  • 3.5g (1/2 teaspoon) baking powder
  • pinch of fine salt
  • 80ml (1/3 cup)+* milk of choice
  • 40-80ml (2-3 tablespoons)* neutral oil
  • 200g ripe banana, mashed (see notes)
  • 2 extra large eggs (45-55g per egg, weighed out of shell)
  • Cinnamon or vanilla (or both) to your tastes (optional)

To finish:

  • oil, for greasing the pan
  • toppings of choice

Instructions
 

  • Whisk the flour, sugar, baking powder and salt together in a medium mixing bowl.
  • Add the remaining ingredients and whisk to combine until a batter forms. It should be reasonably thick and fall off the spoon in ribbons rather than as a liquid. If your batter is thicker than this, add some extra milk to thin it out a tablespoon at a time until you reach the desired consistency.
  • Thoroughly heat a pan over a medium-high heat. Once really well heated, turn the heat down to low-medium add a little bit of oil. I find it much safer to use oil for the first pancake but you can also get away without using oil if your pan is sufficiently hot.
  • Spoon (or pour, as the mixture is sticky) around 2 tablespoons into the pan. Use a spoon to create a circle shape. Cook until bubbles begin to show on the surface then flip and cook for a minute or so more.
  • Repeat this process until you have used all your batter. Serve with toppings of your choice.

Notes

  • See body of post for notes concerning FODMAP.
  • I have only tested light buckwheat flour as that is all that's available to me at the moment. 
  • Australian tablespoons are 20ml, whereas US, UK, NZ, European and Canadian tablespoons are 15ml (or within 1ml range). For every Australian tablespoon, use 4 teaspoons if you are based in these locations. 
Keyword Buckwheat banana, Buckwheat pancakes, Gluten free buckwheat pancakes
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