I have to admit this post only exists because the first image I saw on the day was of buckwheat pancakes on Instagram. That led to me wanting to just have fun with the camera and shoot my own version. But with honey oozing down the sides. (And I have always wanted to try buckwheat.)
I looked at some recipes but none really grabbed me, so decided to adapt the recipe I posted before of Bill Granger’s Banana Sour Cream Hotcakes. I was worried that the flavour might be a bit bland, so for some texture I added desiccated coconut I had blitzed in the food processor. I swapped out the flour with the buckwheat and replaced the sour cream with full fat plain yoghurt as I did not have any sour cream.
Buckwheat is not a grain but a fruit seed closely related to the rhubarb (sometimes referred to as a pseudo-cereal) and is suitable for gluten free baking. I picked up a 500g packet at Wellness Warehouse.
The result is not bad at all (for gluten free). They are a bit heavier than when using plain flour and I think you need to “tart them up” with some fruit, berries or a syrup/honey of some sort. But overall I think the pancakes make a nice change at the breakfast table.
(Always remember to check that the baking powder you are using are gluten free if you need to bake gluten free.)
- 2 bananas
- 2 teaspoons lemon juice
- 125g buckwheat flour
- 50g desiccated coconut (blitzed for a few minutes until fine)
- 2 teaspoons baking powder
- pinch of salt
- half a teaspoon cinnamon
- 1 tablespoon brown sugar
- 2 eggs, separated
- 125ml full fat plain yoghurt
- 1 teaspoon vanilla extract
- grated zest of 1 lemon
- melted butter for frying
- Mash 1 banana with 1 teaspoon lemon juice.
- Thinly slice the other banana and toss with the rest of the lemon juice.
- Sift the flour, baking powder, salt and cinnamon into a bowl and add the sugar and coconut.
- Mix together the mashed banana, egg yolks, yoghurt and lemon zest and add to the dry ingredients.
- Stir until just combined. In a separate bowl beat the egg whites till soft peaks form.
- Carefully fold the egg whites into the batter until just combined, then fold in the banana slices.
- Heat a large frying pan over a medium-high heat and brush with some of the melted butter.
- For each pancake drop about a 1/4 cupful of the batter into the pan and bake for 2 minutes until bubbles appear on the surface, then flip the hotcake and cook for another 1 minute.
- Keep warm while you cook the rest and serve.
- Adapted from Bill Granger