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    Home » Recipe Index » Breakfast

    Buckwheat Banana Pancakes (Vegan & Gluten-free)

    Published: Nov 28, 2021 · Modified: May 10, 2024 by Jessica

    JUMP TO RECIPE PIN SHARE

    These easy buckwheat banana pancakes are made completely egg-free and dairy-free, yet are so incredibly delicious! They can be whipped up quickly using only 4 simple ingredients and make a hearty and wholesome breakfast that all your family will enjoy. Buckwheat and bananas make for such an amazing combo!

    Showing are a few homemade buckwheat banana pancakes on a plate with a bite taken off to show the texture.

    These vegan buckwheat banana pancakes are my go-to breakfast recipe when we are overflowing with overripe bananas. They are easy, hearty + filling, naturally sweetened from the bananas and make for such a healthy way to start the day.

    But you know, I grew up eating 'galettes de sarrasin' (or buckwheat crepes): the familiar toasty flavor and smell from buckwheat is always a good start to my day. And I LOVE to work with buckwheat flour. I find its darker blueish color to be appealing and I simply enjoy the unique texture of buckwheat flour when combined with liquid: a fun but also odd 'slimy' consistency that cooks beautifully, even without combining with other flour or eggs!

    To feed my buckwheat cravings, I'll make my buckwheat bread once in a while, but these gluten-free pancakes are definitively a great last minute way to enjoy the amazing flavor from buckwheat. Plus, my kids are buckwheat-pancake-monsters. My 5 y/o keeps reminding me that 'they need to go on the blog'. So here you go, hope you enjoy them too!

    There is some maple syrup pouring over a stack of homemade gluten-free buckwheat pancakes made with bananas. There are more fruits over the pancakes and a few glasses of milk in the background.

    What is buckwheat

    Buckwheat has such a misleading name: even though it contains the word 'wheat', it is actually far from being wheat at all. Instead of being a grain like its name wants us to believe, buckwheat is actually a seed that's produced by a flowering plant. Buckwheat is sometimes also called pseudo-grain, pseudocereal or even super-seed.

    No matter how you want to call it, buckwheat is totally gluten-free, which makes it an amazing nutritious addition to your recipes no matter what your diet is. Also, some may consider buckwheat to be grain-free as well, giving its pseudo-grain nickname.

    You can find hulled buckwheat in the form of 'groats', which looks like a tiny (and so darn cute!) dome shaped seed with a pale beige color. Either raw groats or toasted groats (also called kasha) can be purchased, although aim for regular un-roasted groats for most of your recipes as the flavor of kasha is so much more pronounced.

    Buckwheat groats are often used just the same as a grain, such as rice or barley, to make soup, grain bowls, risotto, salads, etc. But also, buckwheat is cultivated to make flour, noodles (soba) and all sort of baked goods.

    Buckwheat health benefits

    It is hard to write a buckwheat recipe without giving a word on its numerous health benefits!

    Buckwheat is mainly made out of healthy carbohydrates that have a lower glycemic index compared to other sugar-rich food. It also provides important minerals and a fair amount of fiber that helps keep your colon healthy, plus some protein too, although not a significant amount.

    But what I find even more interesting from buckwheat is the impressive amount of antioxidants it provides, which is much more when compared to other grain-like seeds/cereals (you can find more buckwheat health benefits in this article from healthline).

    Front view on a stack of vegan buckwheat banana pancakes placed on a plate with sliced bananas and berries over and some maple syrup drizzle.

    Buckwheat flour pancakes

    Using buckwheat flour to make pancakes makes for such an incredible breakfast. Not only does it ensure the pancakes are gluten-free (if that's something you need), but also provides an amazing texture to the pancakes that feels very hearty and filling.

    Plus, many pancake recipes include eggs, but buckwheat flour + milk/water has a fascinating consistency that when cooked, makes for fluffy pancakes that hold well, even without the eggs.

    Ingredients you'll need

    • Buckwheat flour
    • Bananas
    • Baking powder
    • Vegan milk

    -4 ingredients only, tadah!-

    Showing are the ingredients to make this recipe.

    What kind of buckwheat flour to use

    You have two choices: 1. Buy already-made buckwheat flour or 2. Make your own flour from groats.

    I usually buy it since I find it more convenient. I love this buckwheat flour from Arrowhead Mills. You can also make your own buckwheat flour out of hulled groats (not Kasha) using a high-speed blender or food processor. This post on how to make your own buckwheat flour from Felicia at Dishbydish will guide you if that's something you want to try.

    Is there one kind of flour that's better than the other one when making buckwheat banana pancakes? That will depend on what you are looking for:

    • Store-bought buckwheat flour is usually made using unhulled buckwheat seeds, which generates a flour that's darker in color and almost blueish. This makes for pancakes that look more rustic, heartier and darker in color.
    • Making your own buckwheat flour would more likely require you to use hulled buckwheat seeds (simply more available that way). This creates a flour that's lighter in color, but also makes pancakes that are a little more fluffy. The down side is that most of the healthy fiber is concentrated into the husk, which you would not get the benefit from if making flour using de-husked seeds.
    • One more thing: store-bought buckwheat flour is definitively more expensive than grinding the groats yourself. So if cooking on a budget, why not take on the fun challenge to make your own buckwheat flour?
    Front view on a few vegan and gluten-free buckwheat banana pancakes topped with sliced bananas and surrounded with berries.

    How to make them

    Prepare the ingredients

    Prepare your buckwheat flour if making your own and mash the bananas to a smooth texture. I simply mash them using a fork or a potato masher. I also like to keep some texture: the mini chunks of bananas within the pancakes are amazing and make the pancakes feel gooey and creamier.

    Combine the batter

    Then, combine all the pancake ingredients in a bowl and whisk to combine. Use a whisk to break all clumps and a spatula to scrape the sides of the bowl to ensure all the flour is incorporated into the batter.

    Cook the pancakes

    Start by warming up a large non-stick pan on medium heat. Then, transfer the batter to the pan using about ¼ cup per pancake. I love to use an oil-spray to prevent them from sticking to the pan, but they can easily be made oil-free as well. You can also help the batter spread nicely into the desired shape by using the back of a spoon (you don't want to leave them too thick so they can cook in the middle before browning too much).

    Flip the pancakes when you see many bubbles forming on top with the edges browning slightly, about 2 minutes. Then cook for one more minute on the second side and voilà!

    In process picture: There are some bananas mashing on a plate.
    In process picture: There are some ingredients combined in a bowl to make the batter.
    In process picture: There are 4 pancakes cooking in a large pan.
    In process picture: There is a close up on some pancakes flipping in a pan.

    Watch how to make them

    YouTube video

    Cooking tips

    • Use ripe bananas with a few black speckles for best flavor and texture. I have tried this recipe using frozen/thawed bananas as well, which worked fine, although gave me a softer and 'more moist' pancake recipe. Try to pat dry the excess water from the thawed bananas if that's what you are going to use.
    • The pancake batter should be thick and also look sort of slimy. It should also slightly get thicker as it rests, so you might want to add 1-2 tablespoons extra if it seems too thick (watch the quick video to see how the batter should look).
    • If looking for a gluten-free recipe, then be sure to use a certified gluten-free buckwheat flour (they are naturally gluten-free, but can be contaminated).
    • If making a larger batch, then keep your pancakes in a warmish oven (around 200º) until serving.
    Overhead view on a few banana buckwheat pancakes placed on a plate and topped with fruits and a drizzle of maple syrup.

    Flavoring ideas

    I usually leave them plain, but you can flavor these buckwheat banana pancakes as you wish. Here are a few ideas:

    • Add some vanilla extract, cinnamon, nutmeg, cardamom or pumpkin pie spice mix. I often make more chai spice mix when preparing my chai smoothie so I can sprinkle some into my pancake batter.
    • After spreading the batter into the pan, press a few blueberries, chocolate chips or even nuts into the pancakes.
    • Squeeze a slice of banana in the middle of each pancakes right after it was poured into the pan so it can caramelize, yum!

    Serving suggestions

    Serve them with your favorite topping, such as berries, bananas and generously cover with maple syrup. I actually traditionally ate buckwheat pancakes at home with molasses instead of maple syrup, so give this a try if you have some!

    To boost your breakfast with protein and healthy fats, garnish with chopped nuts, especially pecans or walnuts, or drizzle with some almond butter/peanut butter. A sprinkle of chia or hemps seed over would also make your breakfast higher in protein.

    Close up on a stack of vegan buckwheat flour banana pancakes topped with sliced bananas and covered with maple syrup. There is a bite taken off to show the middle texture.

    Storage

    When I make this recipe, I often make double recipe, which is barely enough to feed my mini pancakes monsters. I intentionally like to have some extra: they keep very well in the fridge in an air-tight container for a few days.

    Reheat them using the pan, or even easier, in the microwave or the toaster oven.

    FAQ's

    Can I make the pancake batter using a blender?

    Yes. Compared to regular wheat flour, buckwheat flour cannot be over-processed as easily. I'm just lazy and don't like to clean my blender, so I'll grab a bowl instead. I also like the mini chunks of creamy sweet bananas in the pancakes, which you would loose by blending everything to smooth. But feel free to use it!

    How do they taste?

    These buckwheat flour pancakes have a more hearty and nutty flavor compared to, let's say, old-fashioned pancakes. Also, the mashed bananas creates a texture that's moist and almost creamy with a subtle sweet flavor that makes them SO delicious.

    Can I freeze them?

    I haven't tried it yet, but they should be able to be frozen. Try to lay some parchment paper in between a few so they don't stick, which will allow to grab a small batch at the time. Let them thaw in the fridge overnight so they are ready to be warmed up in the morning.

    Overhead view on a few homemade egg-free buckwheat pancakes placed on a plate and topped with fruits and maple syrup. There is a bite that was taken off and set on the side.

    More hearty breakfast ideas

    • Oat flour pancakes
    • Sweet potato breakfast cookies
    • Turmeric oatmeal
    • Silken tofu scramble
    • Matcha oatmeal
    • Silken tofu pancakes
    • Quinoa breakfast bowl
    • Vanilla almond granola
    • 5-Ingredient banana bread
    • Spelt banana bread

    I hope you enjoy this pancake recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    📖 Recipe

    Showing are a few homemade buckwheat banana pancakes on a plate with a bite taken off to show the texture.

    Buckwheat Banana Pancakes (Vegan & Gluten-free)

    5 from 3 votes
    These easy buckwheat banana pancakes are made completely egg-free and dairy-free, yet are so incredibly delicious! They can be whipped up quickly using only 4 simple ingredients and make a hearty and wholesome breakfast that all your family will enjoy. Buckwheat and bananas make for such an amazing combo!
    PRINT RECIPE PIN RECIPE
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Servings 10 pancakes
    Author Jessica Laroche

    Ingredients
      

    • 1 cup mashed banana
    • 1 cup vegan milk
    • 1 cup buckwheat flour
    • 1 tsp baking powder
    • pinch of salt
    • ½ tsp cinnamon or vanilla extract - optional

    Instructions
     

    • In a bowl, combine all the ingredients and whisk to combine.
    • Warm up a large non-stick pan over medium heat. Also warm up a little oil, if desired. When the pan is warmed up, cook the pancakes by using ¼ cup of batter at a time. Help the batter spread into a nice disc using the back of a spoon, if necessary. Once the top of the pancake is filled with small holes and the edges browned (about 2 minutes), then flip and cook for one more minute.
    • Serve warm with maple syrup and fresh fruits.

    Video

    YouTube video

    Notes

    • Use ripe bananas with a few black speckles for best flavor and texture. I have tried this recipe using frozen/thawed bananas as well, which worked fine, although gave me a softer and 'more moist' pancake recipe. Try to pat dry the excess of water from the thawed bananas if that's what you are going to use.
    • The pancake batter should be thick and also look sort of slimy. It should also slightly get thicker as it rests, so you might want to add 1-2 tablespoons extra if it seems too thick (watch the quick video to see how the batter should look).
    • If looking for a gluten-free recipe, then be sure to use a certified gluten-free buckwheat flour (they are naturally gluten-free, but can be contaminated).
    • If making a larger batch, then keep your pancakes in a warmish oven (around 200º) until serving.
    • Keep leftovers in an air-tight container for up to 3 days in the fridge. Reheat on the stove or using the microwave or toaster oven.
    • I used the buckwheat flour from Arrowhead, but you can also make your own buckwheat flour when making pancakes.
    • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

    NUTRITION

    Calories: 73kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 55mg | Potassium: 162mg | Fiber: 2g | Sugar: 5g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
    CLICK TO SUBSCRIBE FOR UPDATES!
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    Reader Interactions

    Comments

    1. Shahpar Sattar says

      July 11, 2025 at 1:45 am

      Great

      Reply
    2. Victor says

      March 07, 2024 at 8:26 pm

      Nutrition info per serving

      Reply
      • Jessica says

        March 15, 2024 at 11:19 am

        Hi Victor, thanks for your question! The nutritional info are up now, right under the recipe card 😊

        Reply
    3. Dara says

      May 06, 2023 at 3:17 am

      These were great! Have you tried freezing these?

      Reply
      • Jessica says

        May 06, 2023 at 6:46 am

        Hi Dara! Yes I froze them and it worked out great!

        Reply
    4. Beata says

      April 21, 2023 at 8:34 pm

      5 stars
      Hi Jess, this recipe looks great! What is the brand of the pan that you used? I am looking to buy a new one and would love your recommendation.
      Thanks so much.

      Reply
      • Jessica says

        April 26, 2023 at 7:03 am

        Hi! I used the non-stick pan from the brand "Sensarte" that I found online.

        Reply
    5. Kate says

      March 04, 2023 at 8:18 am

      5 stars
      SO simple...SO tasty!
      Merci beaucoup pour la belle recette. 🙂

      Reply
      • Jessica says

        March 04, 2023 at 8:29 am

        Bonjour Kate! Merci pour ton commentaire, je suis contente que tu les aimes! 🙂

        Reply
    6. Miel says

      September 21, 2022 at 8:18 pm

      5 stars
      I used this recipe × 2.5 bc I had 2.5C of mashed banana. I added like 2c of chopped walnuts.. I used dairy milk bc it's what I had, & fried in coconut oil. I heated the frying pan to 5, then brought it down to 2.5, & left it there. It turned out 4 minutes a side was consistently good. After tasting the first one I added like 1/3C brown sugar and 2 handfuls of turbinado sugar. I added a bit of cinnamon.. So these I'm eating plain & they're good. I liked that it is a simple recipe.

      Reply
      • Jessica says

        September 21, 2022 at 8:28 pm

        Thank you so much for your comment! I'm glad you like them 🙂

        Reply

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    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

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