These pancakes are so darn easy to make, it’s baffling; a handful of unpretentious, likely on-hand ingredients get whisked together, poured onto a skillet, babysat for a few minutes until they perk up, and… that’s all they require. In (way) less than 30 minutes you can churn out a batch of gut/heart/soul-friendly beautiful pancakes that still actually taste good. The whole thing is a little surreal if you ask me.
How could combining banana (preferably one that’s yelling out ‘eat me, I’m getting too freckly and soft!!‘), flour, milk, an egg, and a few pinches and drops of some other ingredients, result in a breakfast that is so beyond marginally better than the weekday breakfasts I usually only have time for? I’m beginning to think these pancakes could most likely be fit into my busy monday-friday schedule, so long as I skip the berry compote and lush whipped cream toppings, of course. Sometimes there just isn’t time for the extraneous (though incredibly enjoyable when enjoyed) toppings that dazzle the pancakes featured on many pretty food blogs. If I’m being honest with you, a stack of pancakes with a drizzle (or douse…) of real maple syrup does the trick for me; sure, the blueberry-orange compote I added to these pancakes was delicious and thoroughly enjoyed (I may have said ‘omg, omg‘ one too many times while eating it), but, at the heart of a good pancake-eating experience (in my mind, or heart, or whatever, at least), is simply this:
a thick stack of fluffy, flour-filled flapjacks
a sizable stream (waterfall) of 100% maple syrup (although the maple-flavored stuff is still golden in my pancake book!!!)
a swab or two (or three, four…) of slightly softened, unsalted butter
No peaks of whipped cream; no ice-cream (*shivers* is that actually a thing though?); and definitely no edible flowers, are needed take your buckwheat pancakes to extraordinary heights.
And now, for some odd reason unbeknownst to me, I may have just talked you out of bothering to make the blueberry compote featured in this post. Maybe that’s because I’m so excited about the actual pancakes. If that’s not telling enough of their splendor, I don’t know what else is! (besides me, telling you, over and over again, about them? aha.) Whether you’re a gluten-free peep or not (which I totally am not), I think these buckwheat pancakes will sit well with you and your belly. Or at least I hope they will. I don’t even feel the need to cross my fingers and hope to faint, I have that much faith in them. Although, maybe go easy on the heavy-whipped-cream topping if you’re a pancake lightweight, it is a taaad bit rich.
3/4 cup wholegrain buckwheat flour
1 medium-large ripe and spotty banana, mashed
1/2 cup & 2-5 tbsps milk of choice (add based on desired pancake consistency)
1 egg (a chia/flax egg may work, though I haven’t tried it myself)
1/2 tsp vanilla extract
Scant 1/2 tsp baking powder
Pinch of salt
1/2-3/4 tsp pure acai powder (optional, adds a hint more berry flavor)
1 heaping cup fresh or frozen wild blueberries (or regular bluebs)
3-4 tbsps fresh orange juice (from ~one medium-large orange)
Finely grated zest of half a large orange (~1 packed tsp)
Dash of cinnamon
Generous drizzles of maple syrup
2 fat orange wedges (to squeeze over the pancakes)
Freshly whipped cream; simply add a drop or two of vanilla extract to 1/4 cup heavy cream and whisk away!
1. To start, make the compote. In a nonstick pan on medium heat, stir together the blueberries, OJ, orange zest, and dash of cinnamon. Keep an eye on the mixture and stir it occasionally, especially as it begins to bubble and foam, in order to prevent it from sticking and burning. Once the compote has been consistently bubbling for about 2-3 minutes, turn it down to a lower heat to continue to reduce. Once it has thickened up to your liking take it off the heat (I like to make the pancake batter as the compote cooks).
2. In a large bowl, mash the banana until only a little pulpy and no particularly large chunks remain. Whisk in the egg (using a fork if you don’t own a whisk) until just combined, before also adding the milk and vanilla extract; start with 1/2 cup of milk and add up to another 1/4 cup or so until the pancake batter if thick/thin enough for you. I like my pancake batter on the thicker side and added an additional ~3 tbsps of milk!
3. At this point, I recommend heating up your pan/skillet (I like to use a nonstick pan). Next, add the buckwheat flour, baking powder, pinch of salt, and acai powder (if using), to the bowl of wet ingredients, and toss the mound of dry ingredients together a little with a fork before completely stirring into the wet ingredients (only stir until just combined, you don’t want to over-mix).
4. Once the pan is hot enough (a drop of water sizzles and quickly disappears when dropped onto the pan), use a large serving spoon, 1/4 measuring cup, or liquid measuring cup, to pour the batter into the pan, making as many pancakes at a time as you are comfortable flipping. I find that the first batch always takes the longest to cook through~ be sure not to flip the pancakes until they are almost completely speckled (crowded!) with bubbles; you can also gently peek underneath one to check if it is lightly/noticeably browned and ready for flipping.
5. While the first batch of pancakes cook, whip up your heavy cream (if opting for a seriously divine and decadent pancake breakfast), and slice up another orange (if that’s what you’re feeling, of course) to enjoy alongside your soon-to-be stack of gorgeous buckwheat pancakes! (Oh, and don’t forget about that compote).
Note: my love for buckwheat pancakes was recently re-invigorated by The Almond Eater’s recent blood orange buckwheat pancakes recipe!