Please Pass the Recipe

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Buckwheat Pancakes with Banana, Pecans and Maple Syrup


We’ve arrived in Broome, a tourist town on the north west coast renowned for it beautiful beaches and perfect winter climate, but mainly known as the source of the world’s most beautiful cultured pearls.

We’ve scrubbed off the red dust, manicured, pedicured, pimped and preened to settle into a week or two of lazy days on the beach, eating out, retail therapy and exploring the local area.

Managing our diet without large quantities of fresh fruit, vegetables and bread, our breakfast times had been limited to a choice between muesli or pancakes. This gave me the opportunity to perfect and embellish my gluten free buckwheat pancake recipe.

We’ve enjoyed sweet corn pancakes, cheese pancakes, zucchini pancakes, blueberry pancakes and raspberry pancakes, but the banana version is the hands down favourite.

Gluten Free Buckwheat Pancakes

1/2 cup buckwheat flour
1/2 cup gluten free plain flour
2/3 teaspoon bicarbonate of soda
1/3 teaspoon cream of tartar
2 large eggs
1 cup approx of lactose free milk
1 large banana mashed
1 teaspoon ground cinnamon

To serve, per person
2 heaped tablespoons of lactose free vanilla yoghurt
1 banana sliced
2 tablespoons of roughly chopped pecan nuts
Maple syrup

Sift the flours, cinnamon and raising agents into a bowl. Make a well in the centre then add the eggs and milk. Using a wire whisk, mix to a smooth batter. Use more or less milk according to how thick you like your pancakes. Stir in the mashed banana.

Heat a pancake pan and when hot add a little butter and swirl to coat the pan. Drop a large tablespoon of batter into pan and cook over a medium heat until the batter bubbles on the top. flip the pancake until the centre feels firm when touched.

Continue to cook the desired number of pancakes.

To serve, allow 3 pancakes per person
Sanwich the pancakes with a dollop of yoghurt, a few slices of banana and a sprinkle of chopped pecans. Top with the remaining yoghurt, banana and nuts then drizzle liberally with maple syrup.

Serves 3


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

11 comments on “Buckwheat Pancakes with Banana, Pecans and Maple Syrup

  1. Pingback: Buckwheat Banana Cake with Pecans and Maple | Please Pass the Recipe

  2. Fae's Twist & Tango
    August 1, 2013

    When I saw the photo of the pancakes, I thought you were back. Yummy pancakes!


    • ladyredspecs
      August 1, 2013

      No, still travelling, not even halfway yet! Can’t stop cooking though😀


  3. Sam
    July 31, 2013

    This looks mind blowing! Oh my gosh – I can never make pancakes look so delectable. You clever thing! x


  4. ohlidia
    July 31, 2013

    Those pancakes do look yummy! How did you manage to find maple syrup on the road?


    • ladyredspecs
      July 31, 2013

      Left home with 5 bottles! Surprisingly the supermarkets in the larger country towns have the real deal on their shelves at city prices.


  5. ChgoJohn
    July 31, 2013

    You really have become skilled in the fine art of pancake making. That stack in the photo looks mouth-watering good. I’d say your fellow travelers lucked out. 🙂


    • ladyredspecs
      July 31, 2013

      Why thank you John, we’re all doing pretty well in the food department.


  6. Leah
    July 31, 2013

    wow… the light in that photo’s is phenomenal! the pancakes look to die for xx


    • ladyredspecs
      July 31, 2013

      Thanks Leah, have at look Snapseed for iPad, it’s a great little app and helpful for tweaking photos.


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