Tag Archives: gluten-free

Banana Buckwheat Pancakes, revisited

Banana Buckwheat Pancakes // The Pancake Princess

It’s been quite awhile since I’ve made pancakes, but when the craving hit, I decided to revisit an old single-serving recipe of mine. Oh how times have changed–back when I used to consume yogurt by the tub to now, when I can’t even tolerate a few tablespoons in a pancake recipe without breaking out in scaly rashes on my hands. (It’s okay–I’ve switched over to eating cookies instead.)

This is still a pretty basic gluten-free buckwheat-based pancake at it’s core (although the ingredient list still looks long, the pancakes are quick to throw together); I just swapped out the yogurt for a little more almond milk with a splash of apple cider vinegar to imitate the acid in yogurt. I tried these with both maple syrup and sugar and liked the texture better with sugar, though you can use either!

It felt fitting to top this updated dairy-free recipe with drizzles of a certain dairy-free chocolate hazelnut spread I received in the mail. Tbh, the super small amount of dairy in Nutella doesn’t normally bother me, but I just loved the vibrant flavor and silky texture of Nocciolata. The little luscious jar is small but rich–a little goes a long way, and the taste reminds me of the difference between Nestle chocolate chips and Valhrona. Imagining myself as the type of adult who buys Nocciolata instead of Nutella feels like I’m moving up in the world, like when I started splurging on actual face cream instead of just using body lotion (ugh hashtag aging). Is this adulting?

Banana Buckwheat Pancakes // The Pancake Princess

Banana Buckwheat Pancakes // The Pancake Princess

Thanks to Nocciolata for sending me a sample of their product. All their ingredients are organic and non-GMO, with top-quality cocoa, cocoa butter, raw cane sugar, cold-pressed sunflower oil and natural vanilla extract (and no palm oil!). All opinions are my own.

5.0 from 1 reviews
Banana Buckwheat Pancakes, revisited
  • ¼ cup buckwheat flour
  • ¼ cup oat flour (you can grind rolled oats into flour using a food processor or blender)
  • ½ tablespoon ground flax seed
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup almond milk (or milk of choice) + a dash of apple cider vinegar (for acid to react with the baking soda)
  • 2 tablespoons sugar
  • ½ tablespoon oil
  • ½ teaspoon vanilla
  • 1 medium banana, sliced
  1. Whisk all dry ingredients together (buckwheat through salt). Add the almond milk, syrup, sugar, vanilla and stir until just combined. If the texture looks too thick, add another tablespoon or two of milk.
  2. Heat a pan over medium heat, grease with a little oil and dollop tablespoons of batter into the pan. Press slices of banana into each pancake. Once the top of the pancake looks dry, flip and cook for another minute or two until fully cooked through.
  3. These pancakes are not super sweet on their own, so serve immediately with a bunch of maple syrup, Nocciolata and/or nut butter!


Strawberry Swirl Biscuits

The first time I met Alanna, I’m pretty sure we spent upwards of 5 hours together making, styling and photographing these chilaquiles. I met her grumpy-adorable cat, Catamus, learned about camera lenses, admired her props cabinet, we chatted about our mutual contact (my food photographer uncle) and a bunch of other topics–one of which was potential book deals.

Raspberry Swirl Biscuits // The Pancake PrincessRaspberry Swirl Biscuits // The Pancake PrincessA second and a third visit brought a dinner party with the incredibly talented PangSarah and Lucas, and a visit to Alanna and Jay’s favorite local Mexican spot. I’m pretty sure the third visit was when she not only fed me a slice of an incredible banana tart chilling in her fridge, but also some chestnut financiers she was testing for the cookbook–and then sent me home with a bag full of raspberry swirl biscuits that for some reason or another hadn’t turned out quite right (in Alanna’s mind, anyway. My family and I promptly consumed her generous offering and I proceeded to dream about the “not-quite-perfect” biscuits for the next 8 or so months).
Raspberry Swirl Biscuits // The Pancake Princess

Now that Alanna’s BEAUTIFUL new cookbook is out, I had to honor it and her with those same biscuits. Alternative Baker celebrates alternative flours in gluten-free recipes where the focus is really on how delicious flours like chestnut, mesquite, oat and corn can be rather than the fact that gluten is missing.

Raspberry Swirl Biscuits // The Pancake Princessimg_8789I’ve made five recipes from the book so far, recipe testing included–the apple, buckwheat and gruyere pancake, chocolate zucchini cake, chocolate cranberry pecan tart with Alanna’s amazing cocoa buckwheat tart crust, pluot poppy muffins and buckwheat pear galettes with walnuts and salty caramel. All of them, without fail, were so much more delicious than any gluten-free recipe I’ve tried in the past. I am really tempted to bake my way through her entire cookbook because each photograph is more beautiful than the last and promises amazing results.

I can’t recommend her cookbook enough, whether you adhere to a gluten-free diet or simply want to expand your baking horizons with completely unique, beautiful and incredibly delicious recipes. Congratulations Alanna–your book is an absolute work of art!!


Alanna makes these biscuits with raspberries, but I was out both times I was ready to make them–one time I subbed strawberries and 1/3 cup of chocolate chips and the other I added 1 1/4 cups of cranberries tossed with 2 tablespoons of sugar (pictured). The optional glaze was a bit sweet in conjunction with the chocolate, but well-received with the tart cranberries. A couple tasters noted a slightly bitter taste in the dough that I didn’t detect, but just something to note–this might totally be resolved by just using raspberries as Alanna wisely advises.

These biscuits have a moist, open, slightly coarse crumb that crisps beautifully at the edges. The fun thing about these is that the texture varies widely with temperature–cold, the dough takes on a sandy consistency that I’m kind of addicted to–warm, the dough is soft, yielding and slightly sticky. Alanna recommends using Bob’s Red Mill’s flour since alternative grains can vary widely in consistency depending on the grind and I found this out the hard way–the first time I made these biscuits with flour that I had (lazily) ground in my nutribullet, the biscuits turned out slightly lumpy and craggier than I remembered. After I ground the flour more finely in the Blendtec for the second round of biscuits, the dough turned out much more smoothly, the rolls of my dreams.

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Aquafaba Lemon Meringue Pie (vegan, gf)

Today, I present to you this vegan lemon meringue pie* in honor of…

Aquafaba Lemon Meringue Pie // The Pancake Princess

Aquafaba Lemon Meringue Pie // The Pancake Princess
Aquafaba Lemon Meringue Pie // The Pancake Princess
Sarah of Snixy Kitchen’s virtual baby shower!! Yay babies!!

In honor of her baby girl (coming soon in February), Todd and Alanna are hosting a virtual Cheese & Sweets-themed baby shower (also in honor of things Sarah loves) with a fantastic group of bloggers. See the bottom of the post for a zillion INCREDIBLE cheesy, sweet, and cheesy AND sweet recipes! (Mostly all gluten-free in honor of Sarah!)

In a stroke of great luck, I’ve gotten to meet Sarah in real life before! Last year when I was home in California over winter break, Alanna hosted a potluck for a few local blogger friends in her lovely home. What struck me about Sarah (aside from her adorable glasses and bangs) was the fact that she was not only an incredibly talented gluten-free food blogger and photographer, but also a blog design back-end whiz AND getting her PhD in math education. WOWOWOW. Her baby is lucky to be sharing those star-packed genes.

Aquafaba Lemon Meringue Pie // The Pancake Princess

So this pie, I’ve tried making it before. Because ever since I found out you can make billowy, fluffy, snow-white, honest-to-marshmallow MERINGUE from aquafaba (aka the magical chickpea brine), lemon meringue pie has obviously been on my to-do list. (Even though I’ve never really been a huge lemon meringue fan.) (It still had to be done.)

Many lessons were learned in the second making of this pie. Like:

  • Juicing lemons by hand takes a lot of time.
  • You should have a crust recipe in mind before making the pie.
  • In terms of fun level, swirling meringue is on par with eating a bite out of twenty different cookies (or close, anyway).

But I’m sure you’re wondering: how does it taste?

To me, the satiny, glossy, lightly toasted and sticky meringue tastes just like the real deal. The tofu-based lemon curd is quite tart and bursting with fresh lemon juice, which completely dominates any tofu flavor. I think the thin layer of curd is well offset by a fairly thick layer of meringue so that the sweet, relative blandness of the meringue cuts the tartness.

The crust is what I might change if I made this again. It’s thick, hefty and nutty where a lighter crust that almost shatters in your mouth might be a better fit. I made this previously with a non gluten-free crust (a simple vegan olive oil/all-purpose flour crust like this), which was flakier and more delicate. I was still happy enough with this version to post it, but if you have a favorite pie crust, feel free to use it in place of the one that’s written and please report back! Let’s crowdsource this until we make it perfect!

Aquafaba Lemon Meringue Pie // The Pancake Princess*PS. I realize this was made in a tart pan, so it’s technically a tart, but you could also make this in a deep-dish pie pan to make it an actual pie. That would be ideal since I had excess filling after making this in a 10-inch tart pan.

Congratulations Sarah!! I look forward to seeing photos of you and your beautiful cheese baby girl!!

A few notes about aquafaba:

  • While you can make aquafaba meringue using chickpea brine straight from the can (alternatively, some have had success using the liquid from boiling dry beans), I find that reducing the aquafaba first makes for a stronger, stiffer meringue that is less likely to weep and disintegrate into foam after sitting in the fridge.
  • Also, you must use chilled aquafaba during the whipping step; I tried using it warm from the stove and it never reached the stiff peaks stage. This is why the recipe is written so that you reduce the aquafaba in the beginning, and then chill it as you work on other components. You can also reduce and chill the aquafaba the night before.

If you’re looking for more recipes with aquafaba, I’ve also used it successfully as an egg replacer in these waffles and these cookies!

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The Great Popsicle Hack (or how to make a popsicle in 1 minute)

Instant 3-Ingredient Popsicle Bowls! // The Pancake Princess

Before we discuss the Great Popsicle Hack, we need to discuss how fast summer is passing (again) and the ridiculousness that has been consumed this summer:

Instant 3-Ingredient Popsicle Bowls! // The Pancake PrincessAlso: this pan of miso lobster mac ‘n cheese for a double date, made with bountiful quantities of heavy cream, cheese, more cream and more cheese and consumed by four people, one of whom is lactose-intolerant, one of whom is slightly allergic to dairy. Which made for a fun night.

Instant 3-Ingredient Popsicle Bowls! // The Pancake Princess
From a certain perspective, you could say the night was disastrous, from burbling indigestion to the stray blueberry that flew out of someone’s bowl and ended up smashed between my butt and the couch, bruising the seat of my white shorts purple to the truly bizarre (horrifying?) Netflix movie that we found. But mostly it was fun, and importantly–I know, I know, you’re like why all the blabber when I really just want to hear about this instant popsicle business?!–it led to this discovery of the 1-minute popsicle, created by Ornsiree for a light dessert to follow the incredibl(y heavy) meal. Just in time for Billy’s brilliant POPSICLE WEEEEEK!

Instant 3-Ingredient Popsicle Bowls! // The Pancake Princess
Okay so it’s really a popsicle bowl, but I’m not interested in technicalities when it’s 100 degrees outside with 100% humidity and sweat is gluing my thighs together because we’re trying to conserve on electricity in our apartment.

Are you ready? It’s so easy, it’s like cheating. Frozen fruit + milk of choice + maple cream + wait for slushiness + DEVOUR. Am I kicked out of Popsicle Week yet? It’s just so perfectly refreshing: icy, fruity, a little creamy, a little sweet, but not too sweet. Most crucially: almost INSTANT!

Instant 3-Ingredient Popsicle Bowls! // The Pancake Princess

In other news, CALLING ALL HOUSTON READERS: remember that one time I went to Portland and became obsessed with Italian street food? So, best news: a new Italian street food place is coming to Houston which means we can alllll be obsessed with fresh Italian flatbread + crisp veggies + melty cheese + sharp Italian dressings together! (Menu here.)

Piada sounds kind of like the Chipotle of Italian food, bringing the experience of Italy to you in a fresh and inexpensive fashion. They’re offering a sweet opportunity to be a VIP, which means you get to eat free food the week before the doors officially open. You also get to meet the head chef and learn about Piada’s food and history. But did I mention the free food?

Sign up here if you’re interested in their Memorial location! (Or here for Vintage Park; here for Sugarland).
Instant 3-Ingredient Popsicle Bowls! // The Pancake Princess

Back to popsicles. Make these and keep cool this summer, friends!

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Buckwheat Oat Crumble Pancakes (vegan, GF)


In light of the national egg shortage happening, it seemed especially fitting to post an eggless pancake recipe.

I’ve been mildly geeking out while reading about how companies are dealing with this egg catastrophe—some companies are turning to substitutes (like General Mills, who placed a huge order with Hampton Creek, a plant-based egg substitute company) while some are limiting their consumption of eggs (e.g. Whataburger’s shortened breakfast hours), and I’ve even heard of one university cafeteria that switched from a buffet-style egg station to cooked-to-order eggs to minimize waste. I LOVE that this shortage is making companies think hard about their consumption habits and strategize accordingly. If only we could all be so conscious of our consumption.


IMG_0895On a way smaller scale, I’ve always tried to minimize my consumption of animal-based protein since becoming pescetarian, which is why I often try to bake vegan—because the eggs have to be saved for a runny, golden-yolked fried egg or slumped pile of slow-scrambled eggs, unadulterated and glorious in their inimitable texture).

If these pancakes sound familiar, it’s because they are a shameless rip-off of the rhubarb crumble pancakes I posted a few weeks ago—the deliciousness of the crumble incorporation demanded another version. This old banana buckwheat recipe served as the vegan/gluten-free base, and in re-making it, I tried to streamline the recipe to make the process. I still can’t quite believe how thick, fluffy and non-gummy these turn out without any oil, butter or eggs—they’re a really great hearty and healthy option for any meal, and the crumble baked into the bottom of each pancake pretty much cries out for whatever fruit you have on hand.



If only I could bake up a solution to this flooding business. I worked from home yesterday after the massive flooding scare over Memorial Day weekend (and then it was, of course, dry as a bone all afternoon). But this summer has been approximately 45% rain and 99% incredibly hot so far. I think I’m going to have to bust out the ice cream maker soon. Got any recipes I should try? Continue reading

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