These gluten free buckwheat banana pancakes are a delicious breakfast or snack. They are gluten free, dairy free and refined sugar free and really easy to make. I love serving these pancakes warm drizzled in maple syrup and topped with a sprinkle of hemp seeds, chia seeds and cinnamon powder.
What is Buckwheat Flour
Buckwheat flour is a highly nutritious pseudo-grain, which means that it is not actually a grain but a grain-like seed. It is a naturally gluten free flour and a great option to use in place of flour, like in regular pancakes. Buckwheat has a slightly earthy and nutty flavor. It is a great source of dietary fiber, complex carbohydrates, B vitamins and minerals. For more delicious buckwheat recipes you might want to check out my article on The Best 15 Buckwheat Flour Recipes. For vegan pancakes using buckwheat flour try my Vanilla Vegan Buckwheat Pancakes.
What to Love About Fluffy Banana Buckwheat Pancakes
- nutritious - these delicious buckwheat banana pancakes are filled with healthy nutrients like complex carbohydrates, dietary fiber, B vitamins, iron and calcium. A diet rich in whole grains helps to promote better gut health thanks to the dietary fiber and prebiotics!
- allergy friendly - this recipe is gluten free, dairy free and nut free.
- easy to make - these fluffy pancakes are so easy to make and taste delicious!
Ingredients Notes & Substitutions
This delicious pancake recipe is made using a handful of simple ingredients. Below are the ingredients you will need along with any notes and possible substitutions. The ingredient quantities can be found in the recipe card at the bottom of this post.
- buckwheat flour - if you can't find buckwheat flour then you can make your own by blending buckwheat groats in a high speed blender until you reach a flour-like consistency. Store-bought buckwheat flours can vary slightly in taste and appearance with some being slightly lighter and some being slightly darker. Either way, any kind of buckwheat flour will work just fine in this recipe.
- tapioca flour - also known as tapioca starch, you can also use arrowroot flour in this recipe instead. Tapioca or arrowroot help to lighten up the flour mix.
- ground cinnamon
- ripe bananas - make sure you use ripe bananas or very ripe bananas for this recipe. Ripe bananas mash a lot more easily and are much sweeter than "just ripe" bananas.
- large egg
- soy milk - you can use another plant milk like almond milk, oat milk or coconut milk beverage.
- baking powder - some baking powders have gluten in them so if you are gluten intolerant or Coeliac then it is important to find a gluten free baking powder.
- extra virgin olive oil - this is just for frying the pancakes. You can also use butter or macadamia oil.
- pure maple syrup
- banana slices, fresh berries or other fresh fruit in season
- chocolate chips
- hemp seeds
- chia seeds
- cinnamon powder
- almond butter
How to Make Banana Buckwheat Pancakes
Pancakes are a fun recipe to make for slow weekend mornings. My kids love helping me make these gluten-free pancakes. For best results, follow my step-by-step instructions.
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. Next, create a well in the centre of the flour by pushing the flour out to the sides of the bowl using a spoon.
Mash the bananas really well and then whisk in the 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 bring the frying pan to a medium heat. If you're dairy intolerant you can use macadamia nut 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 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 quarter cup to a third of a 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 cooked 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.
Serve the pancakes while they are still warm.
These pancakes are delicious on their own or level them up with the below suggestions:
- Drizzle with Tahini Vegan Chocolate Sauce.
- Top with extra banana slices, coconut yoghurt and pure maple syrup.
- Serve alongside your favourite seasonal berries and nut butter (like almond butter or peanut butter), then drizzled with raw honey.
- Serve with a good dollop of butter and drizzle of maple.
Store these gluten-free banana buckwheat pancakes in an airtight container in the fridge for up to 2 days. I recommend reheating these pancakes before eating to return them back to their fluffy, just cooked texture.
- 1 ½ cups buckwheat flour
- ½ cup tapioca starch
- 1 teaspoon cinnamon powder
- 2 small ripe bananas mashed
- 1 ¼ cups soy milk or other plant based milk
- 2 teaspoons baking powder aluminium free
- 1 large egg
- pure maple syrup optional
- banana slices optional
- fresh berries optional
- hemp seeds optional
- chia seeds optional
- Seive the buckwheat flour, tapioca starch, ground cinnamon 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.
- Heat a drizzle of macadamia oil, olive oil or butter in a frypan on a medium heat. Once the frypan is hot enough add the first batch of pancakes (about ⅓ 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, fresh berries and a sprinkle of hemps seeds and chia seeds.
StorageStore leftover pancakes in an airtight container for up to 2 days.
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