Buckwheat-Banana Pancakes
Source of Recipe
Vegetarian Resource Group
Recipe Introduction
The wonderful, assertive flavor of buckwheat is balanced by the sweetness in the banana, which also helps to bind the gluten-free flour.
List of Ingredients
1 heaping cup buckwheat flour
2 1/2 teaspoons baking powder
1 Tablespoon date sugar or Sucanat (an organic sugar found in natural foods
stores)
1/8 teaspoon salt
1 cup carob soy or rice milk
1 teaspoon vanilla
1 medium banana, mashed (about 1/2 cup)
2 Tablespoons finely chopped walnuts (optional)Recipe
Combine or sift together dry ingredients, mixing well. In a blender or with
a hand blender mix soy or rice milk, vanilla, and banana. Mix wet and dry
ingredients together. Spoon onto a preheated griddle. Sprinkle with walnuts,
if desired. When bubbles appear and break, turn pancakes and cook until
lightly browned.
Total calories per pancake: 73
Makes about ten 3-inch pancakes
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