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Gluten Free Banana Buckwheat Pancakes


These gluten free banana buckwheat pancakes are a delicious breakfast or snack. These banana pancakes are dairy free and refined sugar free with an egg free option.

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gluten free banana buckwheat pancake stack topped with banana slices and maple syrup poured over the top

How to Make Gluten Free Banana Buckwheat Pancakes?

Pancakes and crepes were one of the first recipes I ever learned to make. Though when I was taught to make pancakes it was with wheat flour, I have since started using buckwheat flour. Buckwheat is actually not related to wheat and is not even a grain (it’s actually a seed!). It is my favourite whole food gluten free flour to use (especially for making fluffy buckwheat pancakes) because it lends to soft and fluffy bakes without resulting in a dry bake like brown rice flour can.

I always add tapioca starch to my gluten free baking recipes as it creates an even lighter flour. Tapioca starch also helps to replace the gluten component of wheat, helping to bind the mixture. In this recipe banana also helps with binding and creating a lovely texture.

Let’s Cook!

Make the batter

The first step to making these buckwheat banana pancakes is to sieve the dry ingredients into a bowl. I like to whisk them together after sifting rather than using a wooden spoon to maintain the air in the mixture. The next step is to create a well in the flour by pushing the flour out to the sides of the bowl. Mash the bananas really well and then whisk in the egg (or flax egg). Pour the banana mixture into the well in the flour and begin gently whisking, while gradually pouring in the milk. It’s important to mix the wet ingredients in the centre, allowing them to gradually pull more flour from the sides and into the mix.

Fry the pancakes

Once all of the pancake mix is well combined, set it aside while you heat up the pan. If you’re dairy intolerant you can use macadamia nut oil, rice bran oil or extra virgin olive oil to grease the pan. If you’re not dairy intolerant then a knob of butter is the best way to go.

For pancakes bring the pan to a medium heat. Test the pan by holding your hand about an inch above the pans surface. If it feels too hot to hold your hand there then it is hot enough to begin cooking the pancakes (be careful not to put your hand on the actual frypan, that would be silly and result in an obvious burn).

Pour about a third cup – 1/2 cup of mixture into the pan (depending on how big you would like your pancakes), cooking about 2-3 pancakes at a time. When bubbles start to rise to the surface it is time to flip the pancake. Cook the pancakes on the second side until it is golden brown (use your egg flip to lift up the pancake and take a peek). I like to put my pancakes onto a plate lined with a clean tea towel and then cover them while cooking the remaining batches to keep them nice and warm.

maple syrup poured over top of buckwheat pancake stack


  • Eggs – This buckwheat pancake recipe calls for one egg, however this can be swapped for a flax egg if need be. See this post on Gluten Free Vegan Waffles to see how to make flax eggs.
  • This is a dairy free recipe and uses soya milk, however you can use any dairy-free milk. Coconut milk or almond milk would work well in this recipe.
  • Swap tapioca flour/starch for arrowroot flour or corn flour.
  • In this recipe I have used macadamia oil for frying the pancakes in. You can use butter (if not needing dairy free), rice bran oil or extra virgin olive oil.
    Note: sometimes extra virgin olive oil isn’t the greatest for cooking pancakes in and they can stick a little. If using olive oil you may want to use a non-stick pan.

Looking for Vegan Buckwheat Pancakes? Try these…

Vanilla Vegan Buckwheat Pancakes

stack of banana buckwheat pancakes

Gluten Free Banana Buckwheat Pancakes

5 from 1 vote
Print Pin
Course: Breakfast, Sweets
Cuisine: Dairy Free, Gluten Free
Diet: Gluten Free, Vegetarian
Keyword: bananabuckwheatpancakes, buckwheat flour, buckwheat pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 pancakes


  • 1 small mixing bowl
  • 1 large mixing bowl
  • Whisk
  • Sieve
  • Measuring cups
  • Measuring spoons
  • Frypan


  • 1 1/2 cups buckwheat flour
  • 1/4 cup tapioca starch
  • 2 small bananas mashed
  • 1 cup soy milk or other plant based milk
  • 2 tsp baking powder aluminium free
  • 1 egg

To serve

  • pure maple syrup optional
  • banana slices optional
  • cacao nibs optional


  • Seive the buckwheat flour, tapicoa starch and baking powder into a large mixing bowl and whisk to combine. Use a spoon to create a well in the centre of the flour mixture and then set aside.
  • In a small bowl whisk the mashed banana with the egg.
  • Pour banana mixture into well of flour and begin whisking gently while gradually pouring in the milk. Whisk the wet ingredients in the centre of the flour mixture, allowing the wet ingredients to gradually pull more flour from the sides of the bowl into the centre.
  • Once flour is completely incorporated into wet ingredients, set aside.
  • Heat a drizzle of macamadia oil or butter in a frypan on a medium heat. Once the frypan is hot enough add the first batch of pancakes (about 1/3 cup of batter per pancake).
  • Flip the pancakes once bubbles start to rise to the surface and cook on second side until golden brown. Transfer cooked pancakes onto a plate lined with a clean tea towel and cover to keep warm while cooking remaining pancakes.
  • Serve straight away with pure maple syrup, banana slices and cacao nibs if desired.



Eggs can be replaced with flax eggs if need be. 
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Calories: 86kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 259mg | Fiber: 2g | Sugar: 3g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg
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  1. Cheryl says:

    Just letting you know that the egg is not listed under the ingredients section of your recipe.

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