Editor’s note: Please make very welcome Styling You’s new food writer. We’re excited to have Jennifer Schmidt, food stylist and blogger at Delicious Everyday on board. I know you’re going to love what she’s cooking for us.
Valentine’s Day is right around the corner. Regardless of whether you celebrate or not, I thought I’d share a delicious breakfast recipe in case you’d like to treat that someone special to breakfast in bed, or send a hint!
These fluffy gluten-free pancakes use buckwheat flour, which, despite the name is gluten free. Buckwheat is a tiny pyramid shaped grain which is actually related to rhubarb, and along with being gluten free is easy to digest and provides a lovely nuttiness which I love.
If you’d like to get a head start on things, the salted caramel sauce can be made the day before, just warm it in the microwave for 20 to 30 seconds when you’re ready to serve to reach a pourable consistency. The pancakes can even be made the day before. Once cooled simply wrap tightly in plastic wrap. The next morning pop them in a frying pan for a minute on each side to warm them through.
Gluten-free buckwheat pancakes with bananas, walnuts and salted caramel sauce
- SALTED CARAMEL SAUCE:
- 220g caster sugar
- 4 tbs water
- 100g butter or 70g coconut oil if dairy free
- 120ml cream or coconut milk if dairy free
- 1 tsp sea salt flakes such as Maldon
- 135g buckwheat flour
- 2 tbs raw sugar
- 1 1/2 tsp ground cinnamon
- a couple of pinches of salt
- 1 tsp bicarb soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup milk or your favourite dairy free milk
- 1 large egg
- butter or oil for cooking
- TO SERVE:
- 2 to 3 bananas, sliced
- 1/3 cup toasted walnuts, roughly chopped
- cream or ice cream (optional)
- Begin by making the caramel sauce. Place the sugar and water in a medium saucepan and swirl to coat all of the sugar in the water. Place the saucepan over a medium heat and simmer until the sugar turns a light chestnut brown colour do not stir during this time as the sugar will stick to the side of the saucepan and crystallise. Add the butter or coconut oil and now you can stir it until the butter (or coconut oil) is melted and incorporated into the sugar. Now carefully add the cream. Be careful with this step as the sauce will bubble violently, so add the cream slowly. Stir well and allow the mixture to bubble and boil for a further minute. Remove from the heat and stir in the flaked sea salt.
- To make the pancakes place the flour, sugar, cinnamon, salt, bicarb and baking soda in a large bowl and whisk to combine. Next place the milk, vanilla extract and egg in a jug and whisk until the egg is incorporated. Add the wet mixture to the dry and whisk until well combined.
- Place a medium non-stick frying pan over a medium heat. Lightly oil the pan, I like to do this with a little paper towel dipped in oil which I run over the pan. Add about 1/4 cup of the mixture to the pan and cook until the surface bubbles, and the edge of the pancake transforms from glossy to matte. Flip and cook for a further minute until golden. Remove from the pan and place on a plate to cool. Repeat with the remaining mixture.
- To serve top the pancakes with banana slices, walnuts and a drizzle of salted caramel sauce, and ice cream or cream, if you like.
Did I have you at salted caramel? Are you a pancakes fan?
Jennifer Schmidt is a freelance food photographer and stylist and the author of Delicious Everyday, Australia’s most popular vegetarian food blog. She believes life is too short to eat food that you don’t enjoy and loves creating recipes that celebrate good simple whole food and making the most of the amazingly abundant fresh produce we have available here in Australia.