Many times it happens that we wish to order pancakes while visiting a restaurant but cannot order because they are made with gluten based flour. We end up making us happy by looking at the beautiful picture on the menu .

This is very common for people who are looking to eat out but are allergic to gluten. Unfortunately wheat flour  is such a main ingredient in cooking  because of its versatility that it is difficult for restaurants to stop using it. Hence we are forced to push our creativity ahead and discover good and delicious recipes by ourselves.

Buckwheat flour is a blessing for these people. It is easily available in grocery stores and easy to cook.

This recipe is an effort to bring a happy food like pancake in the most healthiest way so that we can enjoy a guilt free treat to our heart’s content. It is gluten free as buckwheat is used, sugar free as banana and dates are used. It is dairy free as well since we are using coconut milk, but regular milk also works well. Use of egg is optional. Using egg will make the pancakes more fluffy. We have avoided eggs in this recipe. The nutty aroma of buckwheat along with banana make the pancakes irresistible. Being gluten free and sugar free makes it a must try recipe for gluten intolerant people and weight watchers. Eating steaming hot pancakes with butter, banana and coconut milk or chocolate is already a trip to heaven. Having said that, there is not end to ones creativity as how he wishes to gorge on them until they are hot.

Buckwheat is a gluten free grain rich in minerals, B-vitamins, fiber. It is an ancient grain native to China and south east Asia which is now grown all over the world, mostly in the northern parts of Europe and Asia where it is a part of their staple diet. The lovely aroma of buckwheat makes it a perfect grain to be used in baking and confectionary. Even though the flour is gluten free, the batter is gooey and the dishes are very filling. Nutrient absorption from this mineral and nutrient packed grain is much higher than other grains.

So here goes  the recipe how to make buckwheat pancakes.

Ingredients for 2 pax:

1. buckwheat flour – 1 cup

2. ripe banana- 2 pcs

3. plant based milk (we are using coconut milk here)- 1/2cup

4. dates -3 – 4 pcs

5. cardamom pods -2

6. coconut(fresh/dry(not the desiccated one)) – 1/4 cup

7. pistachio nuts, cashew nuts roasted – 1/4 cup

8. butter/ghee – 1/4 cup

9. salt – 1/4 tsp

10. water

11. baking powder – 1tsp

Recipe:

1. In a chopper finely chop ripe banana into a paste.

2. In the above paste add buckwheat flour and mix well.

3. This batter will be thick. To make a runny batter, slowly add milk until a thick runny consistency is reached.

4. Add baking powder and a pinch of salt.

5. Heat a heavy skillet or non stick pan with butter/ ghee in it. Let the pan get seasoned well.

6. Slowly put 2 ladles of batter on the pan. Add few drops of molten butter /ghee around the edges of pancake and cover it for 2-3 minutes.

7. Take out the cover and let the pancake cook in open for 2-3 minutes as well.

8. Flip the pancakes and let the other side get cooked for 2-3 minutes as well.

9. In a blender finely grind coconut and pistachios together.

10. Finely ground cardamom pods in a pestle.

11. Garnish pancakes with banana slices, chopped dates, butter, coconut and cashew – pistachio mixture and finely grounded cardamom and eat them hot. However, nothing can beat the combination of a good maple syrup on hot pancakes. Ice-creams go well too.

 Variation. If you enjoy chocolate, then you can add some choco-chips in the batter and make the pancakes.