The ultimate comfort food...pancakes. Inspired by the yummy Banana Nut Coconut Muffins I made awhile back, I created this recipe. I have had some buckwheat in my cabinet for quite awhile, but haven't used it yet. They turned about perfect! Light and fluffy goodness.
Gluten Free Buckwheat Banana Nut Coconut Pancakes
Yields 8 - 4" pancakes
1 cup gluten free flour blend (I use 1/2 buckwheat, and then a combination of any of the following; brown rice, quinoa flakes, sorghum, almond...all of which I grind in my high-power blender)
1 TB palm sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
1 ripe banana, mashed
1 cup milk (I used almond milk)
1 tsp vanilla extract
1/4 C oil (I used melted coconut oil)
shredded coconut, nut pieces, and/or chocolate chips (optional)
1. Combine all dry ingredients in a medium mixing bowl.
2. In a separate bowl combine all the wet ingredient.
3. Pour the wet ingredients into the dry and mix until just combined, do not overmix. Let the batter sit for 5-10 minutes (or longer) to thicken and combine. Meanwhile heat a non-stick skillet over medium-low heat.
4. Pour 1/4 C batter into the skillet. If desired, sprinkle the batter with coconut, nuts, and chocolate chips. Once you see bubbles coming up through the middle of pancake, carefully flip over. Cook until that side is browned. Serve with hot syrup (and a drizzle of coconut milk if you are feeling REALLY decadent) and be comforted!
Note: If you do not need gluten free pancakes you can substitute the 1 cup GF flour with 1 cup whole wheat flour.