Grain Free Banana Buttermilk Pancakes

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

B

Makes about eight small pancakes

Ingredients

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 egg
1 overripe banana, mashed
Fat or oil for frying (I used lard)

Method

  1. In a large bowl mix together flours, bicarb soda, and cinnamon.
  2. In a separate small bowl, mix together the melted butter, buttermilk and egg.
  3. Pour the wet ingredients into the dry, stirring roughly before adding the mashed banana and then stirring until just combined.
  4. 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.

Grain Free Banana Buttermilk Pancakes with Butterscotch Sauce

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