These pancakes — they’re problem solvers. Of course pancakes, by nature, are pretty good at solving things. I’m pretty sure they have healing powers, especially when they’re stacked high and smothered in maple syrup and bits of bacon. But these particular pancakes solve a few specific problems for me. Before I get into that, let me explain a little bit more about these things. They are, in their simplest form, made with only two ingredients: bananas and eggs. “Whaaa?” you say? Yep. That’s what I said when I saw Izy’s post back in January. Mashed bananas + eggs = pancakes. Pretty healthy pancakes, at that.
OK, back to my problems. When it comes to pancakes, I have never been able to make it through a stack. Tall or short, it’s not happening. I’ll eat half at most, then I’m tired and full, and still stuffing bacon in my face like a champ. But these, I ate them all. No problem. I’m guessing that’s because they’re made mostly of bananas, not flour. Second problem: I tried desperately during my childhood to like chocolate chip pancakes, to no avail. And I could not understand why. I mean, friggin’ chocolate chips in pancakes FOR BREAKFAST! That’s a kid’s dream. But now that I’ve eaten these, I understand what the problem was: texture. See, I’m one of those weirdos that doesn’t like melty chocolate bits. Chocolate chip baked goods require a good number of hours of post-oven rest before I can enjoy them to the max. (Sending a *high five* to my dad, who shares the same preference. Apparently its hereditary.) But the cacao nibs remained crunchy and delicious, and totally rocked my world.
I decided to make a few additions, based on Izy’s suggestions and our mutual addiction to these muffins, which she got me obsessing about again after this post from the other day. A little bit of baking powder, some buckwheat flour, spices, and cacao nibs all made it into the mix. The additions still keep the pancakes gluten- and dairy-free (solving more problems!). And the result was so ridiculously good. I mentioned that I ate all of these already. But when I ate them, they were post-photo-sesh stone cold. And that stuff on them that looks like maple syrup? It’s not. I realized I was out after I’d already made all the pancakes, so I decided to mix together agave and molasses to get something that looked and poured like maple syrup. (It actually wasn’t that bad!)
Also, Eva of Adventures in Cooking has started up a book club called Adventures in Literature over on Goodreads! And Izy, Linda, Brianne, and I will all be moderating along with her. We’re going to be reading lots of awesome things, and you should definitely join us! You can find more details (and delicious popsicles) in this post on Eva’s site.
Banana Buckwheat Pancakes with Cacao Nibs
(inspired by and adapted with suggestions from Top With Cinnamon)
makes: 1 serving
1 large banana (between 1/3–1/2 cup mashed)
1/8 tsp baking soda
2 tbsp buckwheat flour
1/4 tsp cinnamon
1/8 tsp nutmeg
pinch of cloves
1 heaping tbsp of cacao nibs, plus more for sprinkling
Peel and mash banana, then mix in the rest of the ingredients. Grease skillet and heat over medium low.
Pour 1–2 tbsp of batter onto skillet. Cook for about 1 minute, or until underside is nicely browned, then flip and cook for about 30 seconds more.
Serve topped with maple syrup and additional cacao nibs.