(Gluten Free) Banana Buckwheat Pancakes

Breakfast is probably my favorite meal of the day. Trey and I try to have a breakfast date at least once a week. We have a favorite spot and the servers know our order, so I guess that makes us regulars. I also love making breakfast at home. I may get basically the same thing every time we eat breakfast out, but I love experimenting at home. I've made french toast, waffles, breakfast quinoa, oatmeal, granola, donuts (many times over!), cinnamon rolls, cereal, and biscuits & gravy.A favorite of mine is pancakes. There must be about one million different ways to make pancakes. I was super excited to collaborate with Chronicle Books and try out these banana buckwheat Pancakes from Eat Pretty by Jolene Hart. 

Eat Pretty is different from the cookbooks I own. Actually, it's not technically a cookbook. Yes, it's a book that has recipes, but it's a little more educational. I like how Hart teaches about how certain ingredients will affect our health (as well as skin, hair, etc.). I learned that buckwheat is not only gluten free, it is also an anti-aging beauty food. These pancakes also boast nutrition with the addition of banana and walnuts, and they're sweetened with maple syrup. They kind of tasted like banana bread. Yum!Banana Buckwheat Pancakes, makes four to six.
Recipe from Eat Pretty.

1 cup unsweetened almond milk
4 teaspoons white vinegar
1 cup buckwheat flour
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup chopped, raw walnuts
1-2 ripe bananas
2 tablespoons pure maple syrup
1 1/2 tablespoons butter + more for cooking (or coconut oil)
1 egg

First combine the almond milk and vinegar in a mug or cup and allow that to sit for 3-5 minutes.Next, whisk together the flour, salt, baking powder, baking soda. 

Melt the butter and allow to cool to room temperature. In a small bowl combine the almond milk mixture with the melted butter, maple syrup and egg. If your banana is ripe enough that you can easily mash it up you can mash it into this mixture to more evenly distribute the sweetness throughout your pancakes. Mine didn't seem quite ripe enough, so instead I sliced mine thin and placed them throughout the pancakes as I cooked. Either way.

Now combine the flour mixture with the wet ingredients. Stir to combine well. Heat a large skillet or pan over medium heat. Melt a little more butter. Drop about 1/4 cup batter into the center of the skillet. Once pancakes has mostly set, carefully flip and cook through on the second side as well. Continue until you have cooked all the pancakes.Here you can see my banana slices. 🙂 Top with a little more butter and a little more pure maple syrup. Enjoy and happy breakfasting! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with Imogen of the Folk Collection.