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Easy Buckwheat Banana Pancakes

Stack of buckwheat banana pancakes with fresh fruit.

5 from 1 reviews

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.

Ingredient List:

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.

Ingredients

Dry

Wet

Assemble

Instructions

Tip! To keep pancakes warm, transfer to a baking sheet or baker and place in a preheated 200°F (90°C) oven.

  1. 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.
  2. In a medium bowl, whisk together the dry ingredients: buckwheat flour, baking powder, cinnamonsalt and set aside.
  3. In another bowl, add the mashed banana (a few small banana chunks are fine), almond milk, vanilla extract and whisk until thoroughly blended.
  4. 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.)
  5. 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.
  6. Repeat the process with remaining batter, lightly oiling the griddle before the next batch.
  7. Serve immediately with toppings of choice. Refrigerate leftover pancakes for 2 to 3 days.

Notes