Ingredients

The following ingredients have 8 Servings
  • 2 scant cups (460 ml) unsweetened almond milk
  • 2 tablespoons lemon juice
  • 1 1/3 cups (194 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
  • 2/3 cup (100 g) buckwheat flour
  • 1 tablespoon plus 1 teaspoon baking powder; (use gluten-free if following a gluten-free diet)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 medium ripe bananas, (cut into pieces)
  • 2 large eggs, (at room temperature)
  • ¼ cup (60 ml) vegetable oil

Instruction

  • Whisk together the almond milk and lemon juice and allow to sit until thickened, about 5 minutes. This is your faux “buttermilk”.
  • Meanwhile, Whisk together the flour, buckwheat flour, baking powder, baking soda and salt in a large bowl, to aerate and combine. Make a well in the center.
  • Place bananas in another mixing bowl and mash well, then whisk in the eggs and oil until smooth, then whisk in the faux “buttermilk”.
  • Pour this wet mixture over the dry and whisk just until combined - a few lumps are okay.
  • Heat an electric griddle, a large heavy skillet (such as cast iron), or nonstick pan over medium-low heat, brush with a bit of oil or spritz with nonstick spray and heat until a few drops of water sprinkled on the surface dance about.
  • Dole out about 1/4-cup (60 mamounts of batter at a time; we use an ice-cream scoop. Cook until bubbles begin to appear here and there in the pancakes, about 2 minutes. Check the bottoms, which should be golden brown. Flip over and cook for a minute or two more. Serve hot with pure maple syrup - and a pat of butter if you are not non-dairy.