Gwyneth Paltrow: Vegan Buckwheat Banana Pancakes

November 30th, 2016

Vegan buckwheat & banana pancake recipe | Gwyneth Paltrow | Healthy

gwyneth paltrow is beautiful


Gwyneth Paltrow is the epitome of a beautiful, sexy, healthy woman, and shes known for empowering other women. I love that about her!

One of the ways shes reaching out and empowering other women is with her new website, Goop.  Funny name, right?

Its actually a fun place where she can  share her love of cooking, living, traveling, being and seeing.  Its all about nourishing the inner aspects of life.

Heres a yummo recipe for buckwheat and banana pancakes that recently came in her newsletter.  In her own words: “I’ve got a thing for pancakes. This combination of nutty buckwheat and sweet, sticky banana is just great. You could sprinkle chopped walnuts on the pancakes as they’re cooking for a full-on pancake-meets-banana bread experience. These happen to be vegan, but don’t taste like it. Buckwheat flour adds a lot of value to the plain white flour – it’s rich in nutrients like calcium, iron, B vitamins and protein, and it’s gluten-free. Definitely worth a trip to the health food store.”

SERVES: 3 or 4 (makes about a dozen pancakes)

TIME: 15 minutes

INGREDIENTS:

  • 1 1/4 cups fat free soy or rice milk
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable oil
  • 1 tablespoon maple syrup, plus more for serving
  • 1/2 cup buckwheat flour
  • 1 teaspoon baking soda
  • 1/2 cup unbleached all-purpose flour or white spelt flour (substitute rice flour to make pancakes completely gluten-free)
  • 1/2 teaspoon salt
  • 2 bananas, thinly sliced

PREPARATION:

  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 be careful not to over-mix (thats how you get tough pancakes).
  4. Heat a large nonstick skillet or griddle over medium-high heat (I love Jamie Olivers nonstick cookware its so slippery that I dont need to use any oil or butter).
  5. Ladle as many pancakes as possible onto your griddle.
  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.
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sea
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sea

This recipe didnt work well for me at all as a gluten-free recipe. I made two substitutions- hemp milk instead of soy or rice milk, and sorghum flour instead of rice flour. However, the batter was really runny and I dont think my changes were the problem. The dough fell apart when the pancake had to be turned. I had to add 1/2 tsp xanthan gum and 1/4 extra cup of flour to get a decent pancake, and the baking soda had a strong flavor. It was better when I mashed the banana instead of using medallions, but still not… Read more »

Lesli
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Lesli

Hi Sea, thanks for your feedback and suggestions. I didnt experience what you did, but I love how thorough you were with your substitutions and suggestions. I checked out the recipe you suggested by Isa Moskowitz and Ill definitely give that one a try. Thanks for sharing it! Also, I checked out your website, and it looks delish! Ill definitely come back to try some things. Thanks again for your suggestions and feedback.

allen
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allen

I had good luck with the recipe today. I used almond milk as my liquid and substituted ground oats (homemade oat flour) for the white flour. And, I skipped the bananas.

The batter spread nicely when poured (but was not runny) and the pancake held together well when flipping.

Thanks for sharing!

J.C.
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J.C.

This was my first time making buckwheat pancakes. These were a hit with my three boys. The only substitution I made was Karo syrup in place of the maple syrup only because I was fresh out. I will definitely make these again!