Buckwheat Banana Pancakes (Vegan & Gluten-free)
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!
Servings: 10 pancakes
Calories: 73kcal
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
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