Gluten-free banana pancakes
Pancakes aux bananes sans gluten

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

Dry ingredients

  1. 180 mL (3/4 cup) buckwheat flour
  2. 180 mL (3/4 cup) gluten-free or unbleached white flour
  3. 15 mL (1 tbsp) baking powder
  4. 5 mL (1 tsp) ground cinnamon
  5. 1 pinch salt

Wet ingredients

  1. 250 mL (1 cup) mashed bananas (about 2)
  2. 180 mL (3/4 cup) buttermilk or milk
  3. 60 mL (1/4 cup) maple syrup
  4. 1 egg

Toppings

  1. 45 mL (3 tbsp) canola oil
  2. 125 mL (1/2 cup) plain Greek yogurt
  3. 2 sliced bananas
  4. To taste maple syrup

Directions

  1. In a bowl, mix together the dry ingredients.
  2. In a second bowl, mix together the wet ingredients.
  3. Pour the wet mixture into the dry mixture using a wooden spoon, making sure not to overmix.
  4. Heat the oil in a non-stick pan. Scoop ¹⁄₃ cup of the pancake batter into the pan. Cook for 2 minutes. Flip. Cook for 1 to 2 minutes. Remove and set aside on a plate. Cook the rest of the pancakes.
  5. Serve with yogurt, maple syrup, and banana slices. 

Chef’s secret 

  • For light pancakes, don’t overmix the batter. They will be fluffy as a cake.

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