BUCKWHEAT and BANANA batter PANCAKE gluten free Recipe

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Gluten-free is no punishment...especially in these delicious, fluffy pancakes.
Nutritious and gentle to your tummy...what more can you ask for.

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Prep time:
Cook time:
Servings: 7 small pancakes


  • .>American / Metric measures<
  • .> WET:
  • . 1/2 cup (125ml) milk * (1% fat+)
  • . 1 Tbsp. (15ml) white vinegar or lemon juice
  • . 1 large egg
  • . 1 small banana
  • .> DRY:
  • . 1/2 cup (75g) light Buckwheat flour, finely ground
  • . 1/4 tsp. (1.75ml) baking soda
  • .
  • . * Works well with Almond, Coconut, Rice or Soy milk


  1. . In a glass measuring cup, 'sour' the milk by combining the milk and vinegar for about 5 minutes to make buttermilk. Set aside.
  2. . In a small bowl, combine the flour and baking soda together and set aside.
  3. . In a blender, put together the banana, egg and the prepared ‘soured’ milk. Whirl on medium speed for about 10 seconds.
  4. . Add the flour mix to the wet mix and combine by pulsating and then whirling a few seconds more. Do not over mix.
  5. . Pour the batter into a medium bowl and let the it rest for about 30 minutes. It will foam up very nicely. Note: the batter will be quite thick. Resist the urge to stir...the bubbles is what makes them fluffy.
  6. . COOKING: Lightly coat a large skillet with cooking spray or a dab of oil. Start by heating the pan on MEDIUM and then lower it by one notch afterwards. Note: on a 12 inch (30cm) skillet - - three pancakes fit well. Pour a scant, small ladle's worth of batter onto the skillet and cook until bubbles appear on the surface and starts losing its shine. Note: a little uncooked batter will still slightly remain. Use a thin spatula to flip them and continue cooking for another 30 seconds.
  7. . Serve right away with a generous drizzle of Maple syrup and cut fruits of your choice.
  8. . Flavourful wishes from Claudia's kitchen...Foodessa.com


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