Making pancakes on the weekend is a favorite family ritual. This version, which is free from eggs, gluten, and nuts is one that almost everyone can enjoy. It started as a way to fulfill the promise of pancakes even once I'd discovered that we were out of eggs and ended up being the best batch of pancakes we've had in a long while.
As with some of my other allergy-friendly baked goods, I use buckwheat flour here. I like it because has a nice flavor and it's high in fiber. And it pairs really well with the flavors of banana and blueberries. (You can use regular flour if you prefer though.) The rest of the ingredients are regular pantry staples—and you can use whatever type of milk you like, dairy or nondairy—though do try to use the ripest banana you have since that will lend a nice natural sweetness.
The chia seeds, which plump up when added to a liquid, add structure to the pancakes, along with a nice dose of healthy fats and fiber. They blend into the batter though, so no worries about your toddler trying to pick them out!
The blueberries are optional, but since my girl won't eat them fresh at the moment, I like to incorporate them into dishes I know she loves, like pancakes. This recipe also makes really yummy waffles, so know you can make them in your waffle maker without adjusting the recipe at all. They are softer waffles—the ones with slightly crisp edges usually have a whopping amount of butter in them—but the flavor is really great. I hope your family loves these too!
Allergy-Friendly Buckwheat Banana Blueberry Pancakes
To make these as waffles, simply follow the standard directions on your waffle maker. I cook ours on the second highest heat setting, so a 4 out of 5, and the batch makes 4 full size ones and an extra half size one.
Serves about 4
- 1 cup milk (dairy or nondairy)
- 2 tablespoons chia seeds
- 1 teaspoon vanilla
- 1 small very ripe banana
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 tablespoon butter, melted and cooled slightly (or other neutral, dairy-free oil like canola or coconut)
- 1 cup fresh blueberries
- Stir together the milk, chia seeds, and vanilla in a small measuring cup. Set aside.
- Mash the banana very well, then add the buckwheat flour, baking powder, and cinnamon. Stir in the milk-chia mixture and the melted butter, and gently fold in the blueberries. If the batter is too thick, add a little more milk. Place a large nonstick or cast iron pan over medium heat.
- Once the pan is hot, add a little neutral-flavored oil (or butter or nonstick spray) and make pancakes. For small ones, use about 2 tablespoons; larger about 1/4 cup batter. Flip when there are bubbles on the surface of the pancake and the bottom is golden brown, about 2-3 minutes a side. Serve warm.
To store: Let cool completely and store in an airtight container in the fridge for up to 3 days or in layers, with parchment between, in a zip top freezer bag with as much air removed as possible in the freezer for up to 2 months. Reheat briefly in the microwave.