Pancake senza glutine al grano saraceno e banana

Ingredienti

• 3/4 cup buckwheat flour (3.2 oz / 90 grams)
• 3/4 cup gluten-free all-purpose flour blend (with xanthan gum, see notes) (3.4 oz / 95 grams)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup low-fat Greek yogurt (6.3 oz / 180 grams)
• 1/3 cup milk of choice (3 fl oz / 90 ml)
• 2 large eggs (separated)
• 2 tablespoons unsalted butter, melted (1 oz / 30 grams)
• 1 teaspoon vanilla extract
• 1 medium banana (mashed, ripe but not over-ripe)
• To serve: extra Greek yogurt (berries, sliced banana, a drizzle of maple syrup or honey)

Preparazione

1. 1

   Whisk dry ingredients: Whisk the buckwheat flour, gluten-free flour blend, baking powder, baking soda, salt, and sugar together in a large bowl.

2. 2

   Whisk wet ingredients: In another bowl, whisk the Greek yogurt, milk, egg yolks, melted butter, vanilla, and mashed banana until smooth.

3. 3

   Pour wet into dry: Pour the wet mixture into the dry ingredients and stir gently, just until combined — a few lumps are fine.

4. 4

   Whip egg whites and fold into batter: In a clean, dry bowl, whip the egg whites to soft peaks. Gently fold them into the batter in two additions, being careful not to deflate them.

5. 5

   Rest: Let the batter rest for 10 minutes to allow the buckwheat flour to hydrate.

6. 6

   Cook: Heat a lightly buttered griddle or non-stick pan over medium-low heat. Pour ¼ cup of batter per pancake and cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden.

7. 7

   Serve warm, topped with Greek yogurt, a drizzle of honey, sliced banana and fresh berries.