Buckwheat Banana Pancakes

Since 2016, these Buckwheat Banana Pancakes have been a tried and true recipe for me and my friends. I’ve made these pancakes on countless mornings for myself or a crowd, and they just never disappoint! Coming together in 20 minutes, these homemade pancakes will beat the boxed stuff every single time.

Table of Contents

• Buckwheat Banana Pancake Ingredients
• Step 1—Prepare the Pancake Batter
• Step 2—Cook the Pancakes
• Step 3—Serve and Enjoy!
• More Delicious Breakfast Recipes

Buckwheat Banana Pancake Ingredients

To make these pancakes, you will need the following ingredients:

• 1 large (approx. 120 grams) ripe banana
• 1 tablespoon nut butter
• 1/2 teaspoon vanilla extract
• 1 tablespoon neutral oil
• 2 tablespoons maple syrup
• 3/4 cup non-dairy milk
• 120 grams (1 cup) light buckwheat flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• Coconut oil or butter, for frying

Step 1—Prepare the Pancake Batter

In a medium mixing bowl, use a fork to mash the ripe banana until smooth. Add the nut butter, vanilla extract, oil, maple syrup, and milk and whisk until smooth.

To the wet mixture, add the light buckwheat flour, spices, baking soda, and baking powder. Whisk the batter until completely smooth.

Step 2—Cook the Pancakes

Heat a large frying pan over medium-low heat—I like to use a cast iron pan for this. Once the pan is warm, add the butter or coconut oil and use a spatula to spread it evenly over the surface of the pan.

Scoop the pancake batter onto the hot pan. Depending on the size of your pan, you should be able to cook two to three pancakes at once. Cook the pancakes for 5 minutes, flipping after 3 minutes. Transfer the cooked pancakes to a plate, then repeat with the remaining batter.

Step 3—Serve and Enjoy!

Serve the pancakes warm with your favourite toppings. I love to top my pancakes with a bit of vanilla Skyr yogurt, fresh fruit, and a healthy dose of maple syrup.

If there are any leftover pancakes, they can be stored in the fridge for up to three days, or they can be frozen for up to two months. I like to freeze my leftovers so I have on-demand pancakes whenever I want them.

More Delicious Breakfast Recipes

If you loved my Buckwheat Banana Pancakes, be sure to try these other delicious breakfast recipes:

Earl Grey Overnight Oats

Carrot Cake Oats for Two

Coconut Chia Pudding with Lime and Cardamom

Potato Crust Quiche with Spinach and Asparagus

If you make these pancakes, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.

Feel free to leave any questions, comments, or reviews below. I love to hear from you!

Buckwheat Banana Pancakes

Dare I suggest you spend your morning making (buckwheat) banana pancakes? It doesn't have to be raining to kick-start your morning with delicious buckwheat banana pancakes (I really hope people are clueing into the reference I am making here lol). Made with wholefood ingredients, these pancakes are as nutritious as they are delicious!

Author: Ashley

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 6 pancakes

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Equipment

• Medium mixing bowl
• Whisk
• Large frying pan

Ingredients

• 1 ripe banana, mashed (120 grams)
• 1 tablespoon nut butter
• 1/2 teaspoon vanilla extract
• 1 tablespoon neutral oil
• 2 tablespoons maple syrup
• 3/4 cup non-dairy milk
• 120 grams buckwheat flour (1 cup)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cardamon (optional)
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• coconut oil or butter, for frying

Suggested Topping

• Vanilla yogurt
• Fresh fruit such as berries, passionfruit, bananas, etc.
• Pure maple syrup

Instructions

• In a medium mixing bowl, mash the banana until smooth. Add in the nut butter, vanilla, maple syrup, oil, and milk, then whisk well.
• Add the flour, spices, baking soda, and baking powder to the bowl and whisk until a smooth batter forms.
• Heat a large frying pan over medium-low heat. Add the coconut oil or butter to the warm pan and use a spatula to spread it evenly over the surface as it melts. Ladle the batter into the pan and fry until the edges of the pancakes begin to bubble, about 3 min. Flip and cook for a further 2-3 min.
• Serve with your favourite toppings. I like mine with yogurt, fresh fruit, and a bit of maple syrup.

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Bananas, Buckwheat Flour, Maple Syrup