This recipe is vegan and the buckwheat flour is rich in calcium, iron, B vitamins and protein and is from Gwyneth Paltrow’s “It’s all good“.
Strangely enough I really didn’t enjoy this recipe but my fiance really did! Weird because I’m always the one pushing healthy, vegan and gluten free food and he’s always resisting it. I didn’t really enjoy this as it didn’t taste as nice as “normal” pancakes and didn’t feel particularly healthy to eat either, it was a bit stodgy and I don’t think I like maple syrup. I think if you’re going to be healthy you might as well eat something delicious rather then a poor substitute for something unhealthy.
Recipe serves 4
- 1 1/4 cups rice milk
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon vegetable oil
- 1 tablespoon good quality maple syrup and some more for serving
- 1/2 cup buckwheat flour
- 1/2 cup gluten free flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- Coconut oil or any neutral oil like canola
- 2 bananas thinly sliced
- Chopped walnuts
Whisk together the rice milk, lemon juice, vegetable oil and maple syrup in a small bowl. In a slightly larger bowl whisk together the flours, baking soda and salt. Add the wet ingredients to the dry ingredients and stir until just combined.
Heat a large frying pan over a medium/high heat. Slick it with a bit of oil and ladle in as many panckaes as can fit comfortable. Place a few slices of banana on top of each pancake. Cook for about 1 1/2 minutes on the first side. Flip and cook for about 1 minute on the second side. Repeat the process until you run out of batter. Serve with chopped walnuts.