Oatmeal Buckwheat Pancakes with Bananas and Pecans: Part of the Gluten-Free Ratio Rally

Amazing GF Ratio Rally logo by Anile Prakash

I am fortunate to be part of the "Gluten-Free Ratio Rally," started and hosted by the Gluten-Free Girl, Shauna Ahern. Other incredible gluten-free bloggers and cookbook authors are also part of this team, see list below. Our monthly mission is to take on a standard baking recipe and put our personal gluten-free spin on it. This is based on the Michael Rulhman's Ratio: The Simple Codes Behind the Craft of Everyday Cooking. To me, as a chemist, makes total sense and is the only logical way to convert a baking recipe to the best gluten-free iteration possible. This month it is pancakes. Our reference ratio for pancakes is 4:4:2:1 / flour:liquid:eggs:fat. The ratios are in weight, which suit gluten-free baking the best since the densities of different flours can vary so much. I prefer grams. I do list US volumetric measurements, and used Bob's Red Mill flours.

Recently, I tried certified gluten-free without any reaction. I had forgotten how yummy and wholesome oats can be. Somehow, I wanted to include them into these pancakes. Buckwheat tends to be another wholesome, rich favorite grain of mine. Put them together with a neutral whole grain flour like brown rice. And the outcome is a very wholesome pancake. How can I make this better? Bananas and pecans with a touch of cinnamon and nutmeg.

Ingredients:

• 100 g (1 cup) GF quick cooking oats
• 100 g (2/3 cup) brown rice flour
• 40 g (1/4 cup) buckwheat flour
• 35 g (3 tablespoons) sugar
• 1 teaspoon salt
• 15 g (1 tablespoon) baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 190 g (3/4 cup) milk
• 60 g (1/2 stick) butter
• 1 teaspoon vanilla
  
• 2 large eggs
• 1 banana, diced fine
• 1/2 cup pecan pieces
  

Directions

Make sure all ingredients are at room temperature. Using a small food processor, grind together the oats with the granulated sugar until fine. Put into large mixing bowl. Scale/measure all the other dry ingredients and add into large mixing bowl. Mix well with a large spoon/spatula. In a large pouring cup or medium bowl, heat the milk with the butter in the microwave for 1 minute until the butter is liquid. Stir and add in the vanilla, followed by the eggs. Add the liquid ingredients to the dry ingredients. Add in the bananas and pecans. Mix until just combined.

Using a ladle or scooper, measure portions of batter onto a greased preheated griddle or large fry pan (medium heat/375F), allowing space for spreading and flipping. Fry the pancakes until the tops are full of bubbles and begin to look dry, and the bottoms are golden brown. Turn and brown the other side. Can hold in a warm oven (200F) until the whole batch is cooked.

Serve hot, accompanied by butter, maple syrup, fresh berries, and bacon (best from your local butcher.) Um, bacon makes everything better.

Details

Makes about 15 pancakes. Leftovers can be frozen spread out on a sheet, then put into airtight container. Reheat as needed.

The GF Ratio Rally's Pancakes of the Month:

Tara at A Baking Life made Whole Grain Supper Pancakes
Lauren at Celiac Teen made Whole Grain, Egg Free, Vegan Convertible Pancakes
Karen at Cooking Gluten-Free made MultiBlend Gluten Free Pancakes
Silvana at Dishtowel Diaries made Sticky Cinnamon Swirl Pancakes with Maple Icing
Lisa at Gluten Free Canteen made Potato Pancakes
Britt at GF in the City made Teff Spice Pancakes
Shauna at Gluten-Free Girl and the Chef made Whole Grain Gluten Free Pancakes
Kate at Gluten-Free Gobsmacked made Hazelnut and Dried Cherry Pancakes
Jenn at Jenn Cuisine made Hazelnut/Coconut Pancakes
Irvin at Eat The Love made Quinoa Cornmeal Lemon Honey Pancakes with Rosemary infused Maple Syrup
Carol at Simply Gluten-Free made Maple Oat Bacon Pancakes

-Erin Swing
The Sensitive Epicure