Kaity Farrell is the owner of a small batch food and botanical company Fare Isle, located on Nantucket Island. She shares her go-to pancake recipe — delicious, vegan, and gluten free to boot!
Banana Oat Buckwheat Pancakes - Vegan & Gluten Free
makes 6 large pancakes
- 1 cup gluten free oat flour
- 1/2 cup buckwheat flour
- 2 teaspoons baking powder
- pinch of salt (optional)
- 1 ripe banana
- 1 1/2 cup unsweetened non-dairy milk (I used soy milk)
- 1 1/2 teaspoons apple cider vinegar
- 3 tablespoons canola oil or olive oil
- 1 teaspoon vanilla extract
- vegan butter/palm oil/coconut oil for cooking pancakes
Preheat griddle or cast iron skillet on low heat. Add vinegar to milk, stir and let sit to thicken (becomes akin to buttermilk). Whisk together flours, baking powder and salt in a mixing bowl. Peel and smash banana with a fork in a bowl. Add thickened milk, oil and vanilla to banana and whisk until evenly incorporated.
Add wet ingredients to dry ingredients and stir in slowly. Do not over stir. Batter should be lumpy. Over-stirring or whisking vigorously will result in flat, chewy pancakes. Lumpy batter=light and airy and fluffy pancakes. Keep the lumps!
Add a teaspoon of your choice of butter/oil to skillet and let melt. Spoon about 1/4-1/3 cup of batter per pancake into skillet. It should sizzle lightly when it hits the oil. You may have to adjust the heat level throughout the cooking process. Lots of bubbles should form on the surface. When they start to pop, it is time to flip the pancake. The underside should be golden brown. If it is too dark, lower your heat, if it is very blonde, raise the heat a bit. Cook the other side for about 2 minutes. Transfer to a plate and repeat with the remaining batter, oiling the pan first with each new pancake.
Serve with fresh fruits and maple syrup. Shredded coconut and edible flowers add an elegant touch. Other yummy toppings: melted chocolate or chocolate ganache or infused syrups.
Tip: Keep an oven safe plate or platter in the oven on the lowest temperature setting. Transfer cooked pancakes to the oven to keep them warm until ready to serve.
Important: Do not mess with the pancakes while they are cooking. Refrain from checking the underside until you flip. Do not smoosh them down with the spatula! If you want light and fluffy pancakes, it is best to leave them alone, only touching them with the spatula for the flip. Otherwise, they will be flat and chewy. Trust me!
- Make your own oat flour by blending gluten free rolled oats in your high-powered blender until they turn into flour.
- Recipe can be doubled or tripled.
Alternate cooking method
Don't have time to stand around and flip pancakes? Instead, make one large baked pancake! Preheat oven to 350˚F. Heat an 8" cast iron skillet on low heat while you prepare batter. Add 2 tablespoons of butter/oil of choice to skillet and melt. Pour all of batter into skillet and raise heat just a bit. Batter should sizzle when it hits oil. Cook on the stove for 2 minutes. Dot top of pancake with bits of butter (1-2 tablespoons) then transfer the skillet to the oven and bake for 20-25 minutes. Test center with a toothpick. Cut into wedges and serve.
To learn more about Fare Isle, read our exclusive interview with Kaity!