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Gwyneth Paltrow is the epitome of a beautiful, sexy, healthy woman, and now she has a cool new website called GOOP.
Funny name, right?
It’s actually a fun place where she can  share her love of cooking, living, traveling, being and seeing. It’s all about nourishing the inner aspects of life.
Here’s 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.â€
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:
- Mix all the wet ingredients together in a small bowl.
- Mix all the dry ingredients together in a slightly bigger bowl.
- Add the wet to the dry and stir just enough to combine – be careful not to over-mix (that’s how you get tough pancakes).
- Heat a large nonstick skillet or griddle over medium-high heat (I love Jamie Oliver’s nonstick cookware – it’s so slippery that I don’t need to use any oil or butter).
- Ladle as many pancakes as possible onto your griddle.
- Place a few slices of banana on top of each pancake.
- 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.
- Flip and cook for about a minute on the second side.
- Repeat the process until you run out of batter.
- Serve stacked high with plenty of maple syrup.
{ 3 comments… read them below or add one }
This recipe didn’t 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 don’t 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 very successful.
Isa Moskowitz has an excellent buckwheat vegan pancake recipe that is gluten free that I recommend:
http://www.epicurious.com/recipes/food/views/Gluten-Free-Buckwheat-Pancakes-354033
It works well even with substituting flours and using hemp milk.
Happy gluten-free baking!
-Sea
Hi Sea, thanks for your feedback and suggestions. I didn’t 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 I’ll definitely give that one a try. Thanks for sharing it! Also, I checked out your website, and it looks delish! I’ll definitely come back to try some things. Thanks again for your suggestions and feedback.
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!
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