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Banana Walnut Pancakes

Posted May 28 2009 12:23am

Here are gluten free, egg free, dairy free pancakes made from whole grain millet and buckwheat blended with bananas and walnuts. They are served with sliced bananas, walnut pieces, Earth Balance buttery spread and maple syrup. These pancakes will make breakfast your favorite meal of the day!

As in my recipe for overnight buckwheat pancakes, the millet and buckwheat are soaked overnight. Soaking starts germination of the grain, which, by increasing the protein, vitamin and enzyme content, improves the nutritional value and digestibility. This is something that is important to me because I try to serve my family foods that are nutritionally dense and taste great.

This is a recipe that I really enjoy making because it transforms relatively humble ingredients into something much more complex. And, these are ingredients that are almost always on hand in my kitchen - grains, nuts, and fruit. I've served these to guests many times to rave reviews, and it is one of my most requested recipes.

Here is the recipe:

3/4 cup whole grain millet
3/4 cup whole grain buckwheat groats, untoasted
1/2 banana
1/2 cup walnuts
3 tablespoons olive oil
2 teaspoons honey or agave syrup (optional)
3 teaspoons gluten free baking powder
1/2 teaspoon salt
1 1/3 cup water

In a large glass or ceramic bowl, cover the millet and buckwheat with water, and soak overnight.

In the morning, pour into a strainer (make sure to use a strainer with holes smaller than the grains of millet), rinse well with water and drain. Add the millet and buckwheat to a blender together with the banana, walnuts, olive oil, honey or agave syrup, baking powder, salt and water. Blend until the batter is smooth. If the batter is too thick, thin with water.

Preheat a pancake griddle or non-stick skillet to medium-high heat. Pour batter into pan and cook until small bubbles form on the top of the pancake, about 2 minutes (if you need to, add a small amount of oil to the pan so the pancakes don't stick. I've found that I don't need to use oil). Flip with a spatula. The bottom should be nicely browned. Cook another 2 minutes. Keep finished pancakes warm in a 200 degree oven until ready to serve.

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