Gluten-fee Buckwheat-Blueberry Pancakes!

These light-as-a feather pancakes are sure to please. A bit of banana adds extra sweetness and I guarantee no one will accuse you of serving adobe bricks. At least not in my house. ( If they do I’ll make them clean the bathroom .)

I had recently been reminded that I had a bag of buckwheat flour in the fridge. Actually, the bag fell on my foot.

I heard it calling out,“Whip me! Beat me! Cook me! Call me Helen!”

So I decided to put the buckwheat out of its misery and created something light and yummy for breakfast; something that would make use my blueberries, fresh picked from the grocery store.

If you’re feeding a crew there will be nothing left. I had extras, so I just tossed them into a freezer bag for later.

Here’s a tip:  use your electric mixer to blend the ½ very-ripe banana with the stiff egg whites. This will help disperse the banana throughout the batter so the pancakes cook more evenly, instead of leaving gooey globs here and there. (I am not a gooey glob kind of person.) 

Buckwheat, Banana and Blueberry Pancakes

Yield – about 12 small or 8 medium pancakes

Ingredients:

½ C buckwheat flour

½ C white rice flour

½ C sorghum flour

3 tsp. tapioca starch

2 Tbsp. raw sugar

2 ½ tsp. baking powder

Dash salt

1 Tbsp. melted butter

2 eggs, separated

1 C milk

½ very ripe banana, cut into pieces

¾ C fresh or frozen blueberries

1 tsp vanilla extract

Oil for cooking 

Directions:

Melt butter in a skillet. (I prefer cast iron and use minimum oil.)

Stir together dry ingredients in a large mixing bowl.

Separate eggs. 

Stir egg yolk into the cup of milk and add vanilla.

Beat egg whites till stiff; add banana pieces and mix 30 seconds more.

Toss blue berries into dry ingredients. (Put frozen berries in a few at a time and toss, so they don’t clump.)

Stir milk mixture into the dry ingredients.

Fold in egg white/ bananas.

Reheat skillet with a small amount of oil. Temperature should not be too high or too low. Oil is hot enough when batter sizzles. Watch carefully so they don’t burn! Turn and brown on the other side. Check one to be sure it’s done in the middle. If you’re using frozen berries, there could be a bit of uncooked batter. You’ll have to lower the heat and cook a bit longer.

I had my pancakes with honey-sweetened Greek yogurt. My husband prefers cottage cheese. No need for artificial syrups. If the kids want theirs sweeter, just put a squirt of honey on top.

Almost forgot. In honor of summer… try iced café au lait. Oh my goodness! I used Café Du Monde, New Orleans-style coffee with chicory. Mix half coffee, half milk in a tall glass and add a handful of ice. It’s heaven. FFG