Buckwheat Banana Pancakes (Vegan & Gluten-Free)

Growing up, my mom always made buckwheat pancakes. It’s a positive memory from my childhood. While my mom wasn’t the best cook, she could make a good pancake! Years later, pancakes are still a part of our family weekend ritual. It’s difficult to make pancakes that are vegan and gluten-free because often they are mushy. However, after I experimented with Chocolate Buckwheat Pancakes, my daughter that prefers vanilla, wanted regular pancakes.

Buckwheat flour makes a nutty, fluffy, and lighter pancake that can easily be made vegan with banana instead of egg. Voilà! They are the perfect vegan pancake. Personally, I like the nutty flavor of the buckwheat, so I added some almond flour and almond milk to magnify the nuttiness. These pancakes topped with bananas and drizzled with warm-fresh maple-syrup will make your morning.


buckwheat banana pancakes

Buckwheat Banana Pancakes

  • Servings: ~10 - 12 pancakes
  • Difficulty: easy
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Buckwheat flour makes a gluten-free, nutty, fluffy, and lighter pancake that can easily be made vegan with banana instead of egg. This recipe includes almond flour and almond milk to magnify the nuttiness.


  • 1 banana (mashed)
  • 1¼ cup buckwheat flour
  • ¼ cup almond flour (I like Bob’s Red Mill or Blue Diamond)
  • 1 ½ cup almond milk
  • 1 banana
  • ½ teaspoon cinnamon
  • ¼ cup coconut sugar
  • 1 tablespoon gluten-free vanilla extract
  • 3 tablespoons tapioca flour (also known as tapioca starch)
  • 2 teaspoons gluten-free baking powder
  • 1 tablespoon coconut oil
  • optional: vegan chocolate chips


  1. Combine mashed banana, coconut oil, coconut sugar, gluten-free vanilla extract, and almond milk.
  2. Mix wet ingredients with a mixer on medium speed until smooth.
  3. Combine dry ingredients: flours, cinnamon, tapioca flour, and baking powder in a separate mixing bowl.
  4. Slowly add dry ingredients into wet and combine with mixer on medium speed until thoroughly combined.
  5. Lightly grease griddle and heat on medium-high.
  6. Scoop the pancake batter onto the griddle (I prefer to scoop 1/3 cup of the mix onto the griddle).
  7. Sprinkle mini-chocolate chips on top of each pancake (if desired).
  8. Once pancakes firm, flip. The second side only cooks for a minute and a half.
  9. Top with warm maple syrup, bananas, and chocolate chips (if desired).

IMG_8220 updated with syrup.jpg



  1. Preet@thevelvetlife says:

    My kids love pancakes and they love banana, I am surely going to try this one. It looks so delicious and you captured it so beautifully.

  2. Tatiane says:

    Hi Susan! Buckwheat flour is super new to me! I have never heard of it to be honest! Is it cleaner than whole wheat? My husband and I love pancakes so I am always looking for new recipes 🙂 Thanks for sharing!

    • My Real Dish says:

      GMO is gluten-free so it’s easier on my gut! Buckwheat is one of the healthiest, nuttiest, most versatile whole grains. Buckwheat is actually the seed of a flowering fruit that is related to rhubarb and sorrel, so it isn’t related to wheat. Give it a try! Buckwheat pancakes are great!

  3. Pingback: Strawberry-Rhubarb Crisp (Gluten-free & Vegan) | My Real Dish

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