It’s the pancake that has it all! These easy buckwheat banana pancakes are gluten-free, oil-free, vegan and most importantly, absolutely d-e-l-i-c-i-o-u-s! Whip up a batch of these healthy 7 ingredient pancakes for your next cozy morning at home.
It’s hard not to love these naturally gluten-free pancakes regardless if you are gluten intolerant or not! These pancakes are incredibly nutritious thanks to hearty, gluten-free buckwheat flour.
Don’t be surprised when you trade your traditional recipe for this much healthier pancake option. Only 7 ingredients required for these easy buckwheat banana pancakes.
For this recipe, I use freshly ground buckwheat groats to achieve that golden brown appearance that screams breakfast pancakes. It’s super easy to make your own buckwheat flour (see next section).
You could also use a store bought buckwheat flour but the pancakes will turn out much darker than you see featured here.
How to Make Buckwheat Flour
I made these easy buckwheat banana pancakes with freshly ground buckwheat groats. Groats are sometimes easier to find than buckwheat flour itself. Look for them in store near rice and grains or in the gluten-free section.
I use a 14 cup food processor for this task but you could get away with a smaller processor or work in smaller batches using a clean coffee grinder.
In a food processor, grind raw buckwheat groats until a flour-like consistency is achieved, about 1 to 2 minutes.
Tip! Drape a kitchen towel over the top of the food processor to prevent a dusting of flour all over your countertop.
Store leftover buckwheat flour in an airtight container in the fridge for best flavor.
The nutty taste of buckwheat pairs wonderfully with the sweetness of ripened bananas. Bananas are the perfect binder for this oil-free (and vegan!) recipe. Another win for these little breakfast cakes.
This easy weekend breakfast is highly versatile when it comes to toppings. Dress up with fresh berries (or thinly sliced banana) and a few drizzles of warm maple syrup.
Who can resist a plate of tender, wholesome pancakes that are super satisfying? Certainly not me!
Easy Buckwheat Banana Pancakes
These easy buckwheat banana pancakes are gluten-free, oil-free, vegan and most importantly, absolutely delicious! Whip up a batch of these healthy 7 ingredient pancakes for your next cozy morning at home.
Produce | Ripe bananas
Pantry | Buckwheat flour, Baking powder, Cinnamon, Fine sea salt, Vanilla extract
Fridge | Almond milk (or other plant-based milk)
Optional Toppings | Fresh berries, Sliced banana, Maple syrup
Oils | Cooking spray for cooking surface
Special Equipment: Electric griddle (or for a cooktop, a well-seasoned cast iron skillet or nonstick griddle pan). Note: I always have the best results when using an electric griddle.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: About 10 pancakes
- Category: Breakfast
- Cuisine: Gluten-free, Oil-free, Vegan
- 1 1/2 cups (210 g) buckwheat flour, see recipe notes
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 1 cup (240 g) mashed ripe banana (about 2 to 3 medium bananas)
- 1 1/4 cups (10 ounces) almond milk (or other plant-based milk)
- 1 teaspoon vanilla extract
- Cooking spray for cooking surface (I use a coconut oil spray)
- Pancake toppings: Fresh berries, thinly sliced banana and warm maple syrup
Tip! To keep pancakes warm, transfer to a baking sheet or baker and place in a preheated 200°F (90°C) oven.
- For an Electric Griddle: Preheat to 375°F (190°C) or For a Cooktop: Place a well-seasoned cast iron skillet or nonstick griddle pan over medium-high heat until hot. To test hotness, flick some water onto the griddle. When the water sizzles on contact, it’s ready.
- In a medium bowl, whisk together the dry ingredients: buckwheat flour, baking powder, cinnamon, salt and set aside.
- In another bowl, add the mashed banana (a few small banana chunks are fine), almond milk, vanilla extract and whisk until thoroughly blended.
- Pour the wet ingredients into the flour mixture and stir until just combined (don’t over mix the batter). Let the pancake batter rest for about 5 minutes. (The batter will be thicker than traditional pancake batter.)
- Lightly oil the griddle just before adding the pancake batter. For each pancake, pour about 1/3 cup of the batter onto the griddle and if necessary, spread it slightly with the backside of the measuring cup for an even thickness. Cook until bubbles form and break on the surface or when the perimeter has firmed up enough to be lifted, 3 to 5 minutes. Flip the pancakes and cook until the other sides are golden brown, 2 to 4 minutes. Keep an eye on them to prevent burning.
- Repeat the process with remaining batter, lightly oiling the griddle before the next batch.
- Serve immediately with toppings of choice. Refrigerate leftover pancakes for 2 to 3 days.
- Buckwheat Flour: For this recipe I use freshly ground buckwheat groats to achieve that traditional golden brown pancake hue. Pancakes made from a store bought buckwheat flour will appear much darker but still delicious. Note: If grinding buckwheat groats, measure after the groats are ground into flour form.
- How to Make Buckwheat Flour: In a food processor, grind raw buckwheat groats until a flour-like consistency is achieved, about 1 to 2 minutes. (Or use a clean coffee grinder working in smaller batches.) Tip! Drape a kitchen towel over the top of the food processor to prevent a dusting of flour all over your countertop. Store leftover buckwheat flour in an airtight container in the fridge for best flavor.