If you remember from my last post, Homemade Salted Butter, from making the butter, i obviously had acquired some buttermilk. However when i first envisioned making the butter, with the buttermilk that it would produce, i dreamt about making a rich buttermilk pie or something equally as delicious. I think i was a bit over zealous in my assumption of how much buttermilk would be produced from 500g of double cream though…nevertheless with my half a cup of buttermilk i decided to adapt this Buckwheat Almond Buttermilk Pancake recipe by Rachel at Harmonious Homestead. The result was so very delicious, especially with the butterscotch sauce that i made to go with it (find the recipe here). Kel has been asking every day when i am going to make them again however really the reason i made them in the first place was because i had buttermilk to use up and an extremely overripe banana!
Grain Free Banana Buttermilk Pancakes
Makes about eight small pancakes
1/2 cup buckwheat flour
1/4 cup almond flour
1/4 tsp bicarb soda
1/2 tsp cinnamon, ground
1/8 cup butter, melted
1/2 cup buttermilk
1 overripe banana, mashed
Fat or oil for frying (I used lard)
- In a large bowl mix together flours, bicarb soda, and cinnamon.
- In a separate small bowl, mix together the melted butter, buttermilk and egg.
- Pour the wet ingredients into the dry, stirring roughly before adding the mashed banana and then stirring until just combined.
- Over a medium flame, heat a cast iron frypan on the stove. Melt the fat or oil over the surface and once melted, drop in the pancake batter by 1/4 cup fulls. Cook for 1-2 minutes, flip once, and cook for an additional 1-2 minutes. Serve immediately with your desired topping.