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.
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Buckwheat Banana Pancakes
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.
Ingredients
- 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
Directions
- Combine mashed banana, coconut oil, coconut sugar, gluten-free vanilla extract, and almond milk.
- Mix wet ingredients with a mixer on medium speed until smooth.
- Combine dry ingredients: flours, cinnamon, tapioca flour, and baking powder in a separate mixing bowl.
- Slowly add dry ingredients into wet and combine with mixer on medium speed until thoroughly combined.
- Lightly grease griddle and heat on medium-high.
- Scoop the pancake batter onto the griddle (I prefer to scoop 1/3 cup of the mix onto the griddle).
- Sprinkle mini-chocolate chips on top of each pancake (if desired).
- Once pancakes firm, flip. The second side only cooks for a minute and a half.
- Top with warm maple syrup, bananas, and chocolate chips (if desired).
I need to cone to your house to eat breakfast.
Lovely idea! I will try this for tomorrow ‘s breakfast 😄
Well now I’m in the mood for pancakes!
I could eat breakfast at any meal!
Such an interesting recipe…sounds too good !!
Thanks!
Love to have these prepared atm.. 😀
Wouldn’t it be perfect to just have food appear and be ready for you whenever you wanted it?!
That would be a dream come true, but I would miss cooking.. 🙂
Oh yum, these look so good! I’ve never tried banana in pancakes before but know a lot of people prefer it, and as a chocolate lover this seems like a good recipe to start with, haha! 🙂
Check out my chocolate pancakes, those are killer!
I can never make my gluten free cooking look this delicious.
You’re too sweet! I took a food photography class.
Bananas are great for making pancakes with. I have been using Buckwheat a bit lately too so will have to try out this recipe!
I feel like I could get on board with the chocolate ones more than I could nutty flavored pancakes haha!
This looks so yummy! I am going to try it tomorrow for sure!
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.
thank you!
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!
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!
Yum! Those pancakes look delicious. Anything with banana and chocolate sounds good to me 🙂
I’m a huge chocolate and banana fan too!
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