Calories: 363
Fat (of which saturated fat): 20 g (4 g)
Carbohydrate (of which sugar): 41 g (19 g)
Salt: 0.7 g
serves 4
1/3 cup plus 1 tablespoon buckwheat flour
1/3 cup plus 1 tablespoon gluten-free all-purpose flour
pinch of salt
1 extra-large egg, lightly beaten
1/2 cup dairy-free milk
1/2 cup water
3 tablespoons dairy-free spread
maple syrup bananas
3 tablespoons dairy-free spread
2 tablespoons maple syrup
2 bananas, thickly sliced on the diagonal
Sift both types of flour and the salt into a mixing bowl. Make a well in the center and add the beaten egg, milk, and water. Using a balloon whisk, gradually mix the flour into the liquid ingredients, whisking well to get rid of any lumps, until you have a smooth batter.
Melt 5 teaspoons of the spread in a small saucepan and stir it into the batter. Pour the batter into a pitcher, cover, and let rest for 30 minutes.
Melt half of the remaining spread in a medium skillet. When the skillet is hot, pour in enough batter to make a thin pancake, swirling the skillet to achieve an even layer.
Cook one side until lightly brown, then, using a spatula, turn over and cook the other side. Slide onto a warm plate and cover with aluminum foil while you cook the remaining pancakes, adding more spread when needed.
To make the maple syrup bananas, wipe the skillet, add the spread, and heat until melted. Stir in the maple syrup, then add the bananas and cook for 2–3 minutes, or until the bananas have just softened and the sauce has thickened and caramelized. To serve, fold the thin pancakes in half and half again, then top with the bananas.