Wholesome Cook recently posted a recipe on her blog for fluffy ricotta pancakes (with the word fluffy in front you probably guessed they aren’t gluten free) with data and banana butter which caught my eye. I have made gluten free pancakes before but only from the Vitarium packet mix, however I had heard that buckwheat flour is very good for pancakes. I therefore decided to give these ones a go substituting the self raising flour for buckwheat flour and baking powder.
The buckwheat version of the pancakes come out a lot browner due to the colour of buckwheat flour however they were very yummy. I still believe that they are a bit dryer and less fluffy than glutenous pancakes, though with the banana and date butter and maple syrup (I decided to indulge a little) they are perfect.
I had a fair bit of leftover banana and date butter (which I didn’t want to waste due to the price of banana’s at the moment!) so I decided to mix it into some thick natural yoghurt the next day and it was delicious, definitely something I will make again.
Wholesome Cook borrowed from the recipe from a mini version of Gary Mehigan’s Comfort Foodwhich was sold by newsagents as part of the Daily Telegraph’s / Sunday Telegraph’s Food Month.
- 250g buckwheat flour
- 1tsp baking powder
- 50g caster sugar
- 1 egg
- 300ml milk
- 25g butter
- 75 ricotta
- pinch of salt
- Oil for frying
Banana and data butter
- 4 fresh dates, pitted
- 1 banana peeled
For added indulgence
- Maple syrup
- Sift the flour and baking powder into a bowl.
- Add salt and sugar.
- Whisk milk and egg and add to the flour mixture, whisking until there are no lumps.
- Melt butter in a small pan until it bubbles and becomes lightly brown.
- Add melted hot butter to the batter and whisk to combine.
- Add ricotta and mix to combine.
- Heat a little oil in a heavy-based pan over medium heat, add batter and cook until air bubbles become visible on the top. Flip the pancake and cook on the other side until nice and golden brown. Repeat with the remaining batter.
Date and banana butter
- Using a food processor, blend banana and dates until light and creamy.
Serve pancakes with the banana and date topping and a drizzle of maple syrup (if you wish to indulge).
Author Information: Petra Aitken, Australia
Petra Aitken was diagnosed with coeliac disease in late 2009. Soon after being diagnosed she started a blog, now known as Adventurous me, gluten free, as she could not find enough information on the internet about gluten free friendly places to eat in her home city. Since the blogs beginnings it has grown to include anything that helps those with gluten allergies or those cooking for people with these allergies to create and enjoy gluten free foods.