pancakes have never been my strong suit. i’d rather make waffles any day. but today my pitifully sick daughter requested pancakes so i figured i’d try some gluten free ones. i just kind of made up my own recipe. that’s how i roll. they turned out so good that both kids were clamoring for more hardly as i’d gotten two more cooked up! so, consider these kid-friendly!
2 cups organic buckwheat flour
2 tablespoons baking powder
4 tablespoons organic sugar
1/2 teaspon cinnamon
2 cups so delicious coconut milk or milk of your choice, water works too
1/4 cup olive oil
1 banana, mashed
in a medium large bowl, combine the dry ingredients. add the remaining ingredients, in no particular order. mix well. i know a lot of recipes want you to leave a few lumps but i find that in heavier flour recipes it doesn’t work as well. you could easily add more than one banana as well, if you like. cook in a cast iron skillet on medium heat, flipping as soon as there are bubbles at the edges, and before the edges get a dry appearance.
we like to use pure maple syrup and butter usually on our pancakes, but feel free to experiment! i’ve been known to make a delicious fruit sauce when i’m feeling extra fancy, maybe i’ll post that next time i make it.
i used some cooking spray just to be sure they didn’t stick. whoever invented this new type of aerosol can sprayer is a genius. those other kind were harder to spray, and would break off. i’m easily impressed, maybe. 😉