So I've been cooking up a storm, trying new local products and collecting photos. Let's get started with my brunch today on this lovely overcast Vermont afternoon.
Banana Buckwheat Pancakes (soy free)
These pancakes are very flour and milk versatile. You can use all purpose flour, whole wheat, buckwheat, spelt or a mixture as I have done below. Also feel free to use your favorite milk, this will work fine with rice, soy, hemp, almond, oat, the possibilities are endless.
1 cup buckwheat flour
1 cup whole wheat flour
1 1/2 tsp salt
1/4 tsp baking soda
2 cups plain rice milk
2 tsp lemon juice
2 Tb flax meal (or 2 tsp egg replacer, or just mash up 1/2 banana)
2 Tb walnut oil
1 Tb maple syrup
2 bananas, sliced
Combine flours, salt, baking soda, baking powder in small bowl, set aside.
Whisk flax meal (or egg replacer) with 1/4 c rice milk until well combined. Add remaining rice milk, lemon juice, oil, maple syrup and mix to combine. Add dry ingredients to the wet and mix well. Fold in the bananas.
Lightly oil and heat griddle or skillet over medium heat. Use an ice cream scoop or 1/4 measure cup to measure out batter for even cakes. Once griddle is hot add 1 scoop batter and cook 2-3 minutes until edges firm up and bubbles appear on the top. Flip and cook 1 minute more.
Serve your favorite pancake way: maple syrup, nuts, more fruits, earth balance.