Buckwheat Banana Pancakes

Fluffy and incredibly delicious buckwheat banana pancakes! They’re naturally vegan and gluten-free, with only 6 ingredients required.

Pancakes make the perfect weekend breakfast, and these buckwheat banana pancakes are just the latest to add to THK’s pancake collection. 😉

After sharing this buckwheat pizza crust with you, I had a request for more buckwheat flour recipes, and naturally, pancakes came to mind.

Why you’ll love these

• Delicious + fluffy!! It’s not an easy feat to make gluten-free pancakes that are truly fluffy in texture and taste incredible. NO mushy middles here!
• Wholesome! No refined ingredients, no added sugar, and no oil or butter. They’re perfectly suitable for a whole food plant based diet.
• Easy to make. Whip these up in one bowl, with just 6 ingredients needed.
• Allergen-friendly, with no nuts, no gluten or wheat, no grains, no dairy, no soy, and no eggs.
• Freezer-friendly! You can make a double or triple batch to freeze some for later.

Ingredients + Substitutions

Here’s what you’ll need to make these fluffy buckwheat banana pancakes.

• Buckwheat flour: A naturally gluten-free flour made from a seed, that’s higher in protein and vitamins, compared to wheat flour. Despite its name, there is no wheat in buckwheat flour. It has a slightly nutty flavor and makes fantastic buckwheat pancakes.
• Milk: Use any dairy-free milk that you normally use. I’ve tried soy and almond milk so far, and both work well.
• Banana: Make sure to use a very ripe banana that is spotted brown for the best flavour and natural sweetness.
• Vanilla: Use pure vanilla extract, and avoid artificially flavoured stuff.
• Baking powder: Make sure to use fresh and active baking powder, as once opened for 6+ months in the pantry, it may start to lose its effectiveness.
• Cinnamon: For added flavour, you may skip it, if preferred, but I do recommend it if possible.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Mash your banana in a large bowl, add the milk and vanilla, and mix well. (photo 1)

Then add the dry ingredients to the same bowl and mix until combined. (photo 2)

Ladle the pancakes on your griddle or pan to make pancakes that are approx. 3-4 inches wide. (photo 3)

Flip them when you have several bubbles on top and the edges are golden brown. (photo 4)

Serve your buckwheat banana pancakes with fresh berries, sliced bananas, maple syrup, date syrup, blueberry jam, chocolate chips, or toppings of your choice.

Equipment

I use this Cuisinart Griddler and get great results every time. You can make 8 pancakes at a time. Make sure to preheat before pouring the batter on top. If the griddle is cold, the batter will stick.

If using a non-stick pan or skillet, make sure to preheat it as well, and be prepared to work in additional batches.

Storage

These pancakes taste best when freshly made. However, you may refrigerate leftovers for 2-3 days and reheat them in a pan, toaster, or toaster oven when ready to serve.

You may also freeze leftovers in a freezer-safe airtight container for up to 3 months. Or use zip-top freezer bags. Make sure the pancakes are completely cooled to room temperature before freezing.

More incredible pancake recipes

📖 Recipe

Buckwheat Banana Pancakes

Fluffy and incredibly delicious buckwheat banana pancakes with only 6 ingredients required.

5 from 2 votes

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Course: Breakfast

Cuisine: American, Canadian

Servings: 8 4 inch Pancakes

Calories: 75kcal

Author: Rosa

Equipment

Griddle

Ingredients

• ▢ ⅓ cup mashed banana approx. 1 medium banana
• ▢ 1 cup non-dairy milk
• ▢ 2 teaspoons pure vanilla extract
• ▢ 120 grams buckwheat flour approx. 1 cup
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon cinnamon

US Customary – Metric

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Instructions

• Mash your banana in a medium mixing bowl, and then add the milk and vanilla. Mix well. Then add all the dry ingredients and stir until mixed, but don't worry if there are still a few lumps.
• Let your pancake batter rest for 2-3 minutes while you preheat your griddle or non-stick pan over medium heat.
• Ladle the batter to make pancakes that are approx. 3-4 inches in diameter and cook until there are bubbles on top and the edges appear golden brown. Then flip and continue cooking for another 2-3 minutes.
• Serve with sliced bananas, berries, maple syrup, and/or shredded coconut.

Notes

• Use fresh, active baking powder. Baking powder that has been opened and sitting in the pantry for several months can start to lose its effectiveness.
• No need to overmix your pancake batter. If there are a few lumps, that’s perfectly fine. Just mix until combined and no floury bits remain.
• Preheat your pan or griddle. It should be hot before pouring your pancake batter to prevent sticking and for even cooking.
• Use medium heat to cook your pancakes. Although your pan should be hot, that doesn’t mean you should use high heat. This may result in uneven cooking, with crisp outsides and mushy middles.
• Flip your pancakes ONCE. When the edges are golden brown and there are several bubbles on top. Flipping too often can cause them to deflate and result in a denser pancake texture.

Leftovers keep in the fridge for 2-3 days, reheat in the toaster, on a griddle, or in a pan on the stovetop. Or freeze in airtight containers or ziptop bags once completely cooled to room temperature.

Nutrition

Calories: 75kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Sodium: 70mg | Potassium: 164mg | Fiber: 2g | Sugar: 2g | Vitamin A: 122IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1mg

DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!

*Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.