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?
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.
- 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
- 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.
- 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.
- These pancakes are not super sweet on their own, so serve immediately with a bunch of maple syrup, Nocciolata and/or nut butter!