Gwyneth Paltrow, actress, mother, food lover, recently launched a newsletter named GOOP. The blog-like newsletter, which contains the tagline "nourish the inner aspect," is basically a weekly compilation of all of Mrs. Martin's favorite things. The fashion icon shares tips on everything from putting together a great outfit to eating right and staying healthy. She even shares her favorite recipes, which is, in my opinion, the best part of the whole thing! A couple of weeks ago, she offered up a recipe for vegan buckwheat and banana pancakes that sounds wonderful! GP describes them as a "combination of nutty buckwheat and sweet, sticky banana." Yum! I think most people are either waffle fans or pancakes fans, but very few like them both equally. I'm definitely on team pancakes, and banana pancakes are one of my favorites.
Right now, GOOP is only available via e-mail, but there will be an archives section added to the site soon. See below for the complete pancake recipe and, to subscribe to GOOP, click here.
SERVES: 3 or 4 (makes about a dozen pancakes)
TIME: 15 minutes
1 1/4 cups soy or rice milk
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon maple syrup, plus more for serving
1/2 cup buckwheat flour
1 teaspoon baking soda
1/2 cup unbleached all-purpose flour or white spelt flour (substitute rice flour to make pancakes completely gluten-free)
1/2 teaspoon salt
2 bananas, thinly sliced
Mix all the wet ingredients together in a small bowl. Mix all the dry ingredients together in a slightly bigger bowl. Add the wet to the dry and stir just enough to combine – be careful not to over-mix (that’s how you get tough pancakes).
Heat a large nonstick skillet or griddle over medium-high heat. Ladle as many pancakes as possible onto your griddle. Place a few slices of banana on top of each pancake. Cook for about a minute and a half on the first side or until the surface is covered with small bubbles and the underside is nicely browned. Flip and cook for about a minute on the second side. Repeat the process until you run out of batter. Serve stacked high with plenty of maple syrup.