Glutenfree yogurt buckwheat pancakes
This is the tenth post already that I made for Yoghurt Barn I suddenly realize. And if you’re not from the Netherlands than you might not have heard of them before (except maybe here) but Yoghurt Barn is a franchise concept that is all about yoghurt (as you might have guessed from the name) and I have been making recipes and photos for them right from the start. They’re not (yet) outside of the netherlands but that might be just a matter of time! I love yogurt as it is such a versatile ingredient to work with. Every month I think to myself ‘what shall I be making now’ only to end up with way too many ideas. Well better this way than the other way around I guess..
These pancakes don’t exactly fit into the I quit sugar program (not far of though) but remove the honey and the banana and you’re good to go. I made these the week before anyway so that’s why I could still do this recipe. They are superhealthy. The pancakes are glutenfree (if you use glutenfree oats) and really quick to whip together. It was my first ever glutenfree pancake anyway, because I – luckily – don’t have to eat glutenfree myself, but I do find it interesting to make delicious recipes with those restrictions. I already made this delicious banana cake for Lianne (also without sugar I might add), but the pancakes are a first.
Except buckwheat and rolled oats there is also a bit of flax seed, so these are also really good for your digestive system… I made 4 small but thick pancakes out of the recipe below but it’s easy to double or half of course.
If you want this dairy free as well you could substitute the yogurt with soy yogurt.
- 1/4 cup buckwheat flour
- 1/4 cup oat flour easy to make by finely grinding rolled oats
- 1/2 tbsp of flax seed
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 8 tbsp greek yogurt
- 1/2 tbsp of honey
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1 medium banana in small pieces
- 1/2 tbsp of oil optional
Combine the flours with the flax, baking soda, salt and baking powder and mix. Add the rest of the ingredients except the banana and mix it well until you have a thick batter.
Add the pieces of banana and stir through.
Heat a frying pan with oil and bake the pancakes. It's easiest to add the batter one tablespoon at the time and put enough in to have a fairly round and thick enough pancake. They are quite soft so wait a sufficient amount of time before turning them over and browning the other side. It should take about 2 minutes each side.
Once cooked serve with extra banana and some honey