banana buckwheat pancakes

Most buckwheat pancakes are 50/50 buckwheat and all-purpose flour; I wanted to make a 100 % buckwheat pancake, naturally gluten free with no sacrifice in taste or texture.  The bananas add moisture and the egg whites whipped separately helped in that goal.  As a pancake, the batter is very dark and tends to look almost burnt when cooked properly, it happens every time but it does not taste burnt!  I have a little tip if you like taller, fluffier pancakes - cook on a cast iron pan or griddle.  The batter will spread quickly, just let the edges of the batter “set” for about 45 seconds then spoon a few more tablespoons of batter in the center.  It will no longer spread, and will bake up taller and fluffier. I prefer this as a pancake recipe since buckwheat tends to bake up softly textured and I prefer a crisp waffle.  Your choice, feel free to bake on a waffle iron.  

 1 - 1/2  cups buckwheat flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup mashed banana

1 1/2 cups buttermilk or oat/nut milk

2 large eggs at room temperature, separated

4 tablespoons vegetable oil

1 1/2 teaspoons vanilla

Vegetable oil or butter, for brushing the griddle

Whisk together the buckwheat flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the mashed banana, buttermilk or nut/oat milk, egg yolks, vegetable oil and vanilla in another bowl.  In a clean, dry bowl, whisk the egg whites by hand for about 3 minutes, until soft peaks form.   Make a well in the center of the dry ingredients and pour in the liquids. Whisk briefly, just until combined.  Fold in 1/3 of the whipped egg whites to lighten the batter, then fold in the rest. 

Bake on a griddle or in a waffle iron according to the manufacturers instructions. 

Makes 3-4 seven-inch waffles or 8 to 9 five-inch pancakes. Serve warm with butter and syrup, honey or agave nectar on the side.