Gwyneth Paltrow’s Buckwheat Banana Pancakes

First off, let me just say that I’m a huge fan of Gwyneth Paltrow. I love that she shared her story and lifestyle changes when she wasn’t feeling her best. Whenever I have a craving for pancakes I revert back to her cookbook, It’s All Good for the delicious buckwheat pancake recipe. I’ve tried other gluten-free/dairy-free pancake recipes but so far this one tops the cake.

There are a few ingredients I don’t love so I outlined the original recipe and included my cleaner substitutions bolded to the right. Get ready because this is sure to be a crowd pleaser!

Ingredients:

  • 1 1/4 cups fat-free soy or rice milk (I always stick to the rice milk, soy can be an inflammatory food)
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable oil (I substitute with olive oil)
  • 1 tablespoon maple syrup, plus more for serving
  • 1/2 cup buckwheat flour
  • 1 teaspoon baking soda (I prefer to use a tablespoon of apple cider vinegar)
  • 1/2 cup unbleached all-purpose flour or white spelt flour (substitute spelt for rice flour to make pancakes completely gluten-free)
  • 1/2 teaspoon salt
  • 2 bananas, thinly sliced (I add about 3-4 slices to each pancake)

Directions:

  1. Mix all the wet ingredients together in a small bowl
  2. Mix all the dry ingredients together in a slightly bigger bowl
  3. Add the wet to the dry and stir just enough to combine being careful not to over-mix (that’s how you get tough pancakes)
  4. Heat a large nonstick skillet or griddle over medium-high heat (I melt a little grass-fed ghee on the pan)
  5. Ladle as many pancakes as possible onto your griddle (please note, the batter spreads a bit more than traditional pancakes)
  6. Place a few slices of banana on top of each pancake
  7. Cook for about a minute and a half on the first side or until the surface is covered with small bubbles and the underside is nicely browned
  8. Flip and cook for about a minute on the second side
  9. Repeat the process until you run out of batter
  10. Serve stacked high with plenty of maple syrup

Top these babes with real maple syrup (none of that processed Aunt Jemima stuff) and this recipe is sure to hit the spot. Weekend complete with these guilt-free, allergen-friendly pancakes.

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