Gluten Free Buckwheat Pancakes with Peanut Butter, Caramelised Banana and Mapled Bacon!
“Whats a recipe doing on this website?” I can hear you thinking. (Because, you know, I can hear your thoughts Ooooweeeooooh…)
Well, its actually not that off topic, seeing as I buy stuff and blog about it. I buy a lot of makeup and skincare. You know that. I have strong thoughts on what you should own to make your morning coffee. I have a small stationary fetish. And I, CC, am also Gluten Free.
Part of my life as a (compulsive) consumer is dedicated to finding Gluten Free foods that are not completely shit. Actually, more than just ‘not shit’. I have very set criteria for Gluten Free food to be classified as ‘awesome.’ Specifically, the taste and texture has to be indistinguishable from, or better than, regular gluten-containing foods. And given the choice (I am not coeliac) I would choose the Gluten Free option over the regular one because I like it better.
Buckwheat Pancakes made with Orgran Gluten Free Buckwheat Pancake Mix is one of those foods.
But I don’t use it according to the directions, because thats just how I roll.
CC’s Totally Awesome GF Buckwheat Pancakes
- 2/3 Cup Orgran Gluten Free Buckwheat Pancake Mix (Available AU: Coles | US: VitaCost | UK: Goodness Direct)
- 1 scoop Quest Protein Powder Multi-Purpose Mix (1 scoop is about 1/3 cup)
- 1/2 Teaspoon Baking Powder
- 1 Egg
- 2/3 Cup Milk
- Vanilla extract to taste
Beat everything together with a whisk. Let stand a few minutes while you make a coffee. The protein powder will make the mixture stiff, elastic and and full of bubbles a bit like bread dough when the yeast is proving. Loosen up with a little milk to a consistency of thick cake batter.
Use your 1/3 cup measure to to perfectly measure out 6 pancakes about 10-12cm in diameter (4-4.5inches). Fry in butter or bacon grease or coconut oil according to taste for crispy edges and a fluffy centre. For heaven’s sake no margarine or vegetable oil. Eww.
Pimp Those Pancakes Out
Warning: even though these buckwheat pancakes are unsweetened (before toppings) and gluten free they are seriously calorically DENSE. They are fantastic just with a little maple syrup, but if you’re going to have a blow out, you might as well do it properly. We’re talking Elvis Style…
Peanut Butter, Mapled Bacon and Caramelised Banana
Mr CC and I are obsessed with Jif PB which you just cannot get in Australia unless you buy it from a USA Foods Importer (or haul it when you visit Bali) but use whatever is your favourite.
To Maple your Bacon: pop an empty baking tray in a 200°C oven to get hot while you lay your streaky bacon on a baking-tray-sized piece of foil. Drizzle with a little maple syrup. We’re talking 1/2 teaspoon per full strip to coat both sides. Take that sheet of foil with the maple-y bacon on it and lay it on your hot baking tray. Bake in the oven for 12-15 mins, but keep an eye on it. Once they start to go crispy and candied, burning can follow quickly because of the sugars.
To Caramelise your Banana: on a hot fry pan will a little butter/bacon grease/coconut oil place your thickly sliced banana. Leave them be until a dark golden brown on one side, then flip them over just the once to brown on the other. When both sides have cooked they can disintegrate quickly so you don’t to be moving them around the pan a whole bunch.
Layer your PB, MB and CB with your buckwheat pancakes. We dice the bacon into yummy bitesized pieces but you can use strips, whatever takes your fancy. Yes, its overkill, but from experience you will want a little syrup on the side. It’ll stop the PB from gumming up your mouth. Or you can add a little Chantilly cream like we did here.
These buckwheat pancakes are Mr CC and I’s sunday morning post gym ritual, so we change it up from week to week.
Berries and Chantilly Cream: Chantilly Cream is simply cream whipped with a little sugar (I just use a little of the maple syrup) and vanilla. Its like the non-frozen fluffy version of soft serve vanilla ice-cream. Our most eaten variation. Serve with whatever berries are in season.
Blueberry Pancakes: add 1/2-1 teaspoon of cinnamon to the batter and a handful of fresh or frozen blueberries to each pancake as it cooks in the pan.
Crepes: You can turn these pancakes into 4 crepes by adding milk until the batter reaches the consistency of pouring cream. About 1 cup of milk total, so about an extra 1/3 cup. Use the same 1 cup measure to measure out your batter to get a consistent size.
Now its your turn. What are your go-to Gluten Free recipes? Sharing is caring…
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