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July 28, 2014 Breakfast

Gluten-Free Buckwheat Banana Pancakes

By: Ana / 48 / Breakfast, Dessert, Gluten Free, Quick & Easy, Vegan, Pin

Let me introduce you to my favorite comfort breakfast – the gluten free, completely vegan, but still incredibly delicious buckwheat banana pancakes.

 

You know I’m not a heavy breakfast girl, so don’t think there’s anything hearty about these pancakes. The first time I made them I used a mix of plain flour and buckwheat; lately I discovered their best version – buckwheat flour only.

 

The texture is fantastic – fluffy, aerated, and the nutty taste of buckwheat is paired perfectly with the banana flavor. This dish is another great example of a healthy yet delicious version of an American classic.

 

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Are Buckwheat Pancakes Healthy?

If you’re not yet familiar with the superpowers of the tiny pyramids of buckwheat, it’s just about time to give them the important place they deserve in your diet.

 

It’s not only about the nutty flavor, or only its versatility. It’s all about the high concentration of nutrients in such a small little seed that buckwheat is.

 

Manganese and phosphorus (responsible for healthy bone structure and production), good quality proteins and fibers – they are all packed in high amounts in buckwheat.

 

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And there’s more about this little seed. Adding it constantly to your diet is a great way to reduce bad cholesterol (LDL, linked to cardiovascular disease) and regulate the production of good cholesterol (HDL), because buckwheat contains powerful flavonoids, particularly rutin.

 

Flavonoids are phytonutrients with antioxidant properties, that helps maintain the blood flow and protects the cholesterol against oxidation from free radicals.

 

Magnesium, another mineral found in buckwheat, has relaxing properties over the blood vessels and improves the action of nutrients delivery when blood pressure is low. Flavonoids make a great pair for a healthy cardiovascular system.

 

Buckwheat can successfully replace the rice or legumes to create protein-packed dishes, but it can also be eaten raw, in puddings, or smoothies, after overnight soaking. If ground, buckwheat is the best gluten-free option for any baked goods, giving a mild nutty flavor and enriching the dish with nutrients, unlike plain white flour.

 

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Little Tips for Making The Best Buckwheat Banana Pancakes

 

This is a later edit, since my initial recipe was posted I kept experimenting with it on different occasions and I’m happy to share my findings for making the perfectly delicious buckwheat banana pancakes! I also took a completely new set of photos so if you arrived on this page from a saved pin on Pinterest and the photos look different, don’t worry, you’re in the right place, just with better photos 🙂

 

– The initial recipe called for 1 cup plant milk and the batter turned a bit too thick – I tried adding 1/2 cups more plant milk according to some of your comments and it worked just fine.

– If you don’t have flax seed you can use chia seeds – they will work perfectly as an egg replacement.

– Improve the flavour – a teaspoon pure vanilla extract, 2 tsp ground cinnamon or 1/2tsp cardamom powder will make your kitchen smell like holidays!

– If you aren’t a big fan of bananas, use applesauce for the same buckwheat pancakes consistency.

– Instead of agave syrup I tried using maple syrup and it worked deliciously. I also used it for garnishing instead of honey, to make the recipe completely vegan.

– Serve with with any of your favorite fruits – fresh berries or strawberries can be added to the batter too, or served fresh or stewed as a topping.

– For a creamier alternative, add 1 tbsp coconut oil to the buckwheat pancakes batter.

– To keep the buckwheat pancakes warm while prepping  the remaining batter, preheat the oven to 100C/200F and keep the pancake plate inside until reef to serve.

 

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Do you want to experiment more with gluten-free pancakes? Try my Oat Pancakes with Citrus Compote.

 

I love seeing your take on my recipes, so if you try this delicious pancake recipe don’t forget to tag me @theawesomegreen so I can see them and share with the community!

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Print Recipe
4.80 from 10 votes

Gluten-Free Buckwheat Banana Pancakes

Delicious gluten-free, sugar-free and vegan pancakes, with banana flavor, crunchy toasted almonds and bathed in raw honey.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Gluten-Free
Cuisine: American, Vegan
Keyword: buckwheat banana pancakes, vegan buckwheat pancakes
Servings: 4
Calories: 197kcal
Author: The Awesome Green

Ingredients

  • 1 cup buckwheat flour
  • 1 tbsp agave syrup
  • 1&1/2 cup unsweetened almond milk
  • 1 ripe banana mashed
  • 2 tbsp ground flax
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp freshly squeezed lemon juice
  • 1/8 tsp pink Himalayan salt
  • Coconut oil for the skillet
  • Toasted almonds banana slices,diced strawberries and maple syrup to serve

Instructions

  • In a large bowl, mix the buckwheat flour, ground flax, salt, baking powder and baking soda.
  • Add mashed banana, vegan milk and agave syrup to the dry ingredients and mix to combine, until you obtain a thick but runny batter.
  • Grease a cast-iron skillet and heat over medium heat.
  • Scoop 1/4 cup batter into the skillet and cook until little bubbles appear on the surface (about two minutes). Flip over and cook for two more minutes.
  • Transfer on a plate and cover with a clean towel to keep warm.
  • Continue the same with the remaining batter, greasing the skillet every time you start a new pancake.
  • Before serving, top with banana slices, toasted almonds and a drizzle of organic raw honey.

Notes

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Nutrition

Calories: 197kcal
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Comments

  1. Stacey says

    August 10, 2016 at 10:38 am

    Great pancakes! Thanks for the recipe. As a vegan eating gluten free, it had been AGES since I’d had pancakes, and these really are so yummy. I did have to add quite a bit more milk than the recommended cup.

    Reply
    • Ana says

      August 16, 2016 at 11:32 am

      This sounds so great, I’m so happy you made the pancakes and you actually loved them! Thanks for your feedback! 🙂

      Reply
  2. Emine Sezer says

    August 21, 2016 at 5:48 am

    Hello, I am from Turkey and looking for gluten free recipes.I’ve tried many recipes so far and yours is the best by far. Even I’ve cooked half size the recipes and used cow milk, result is perfect.Great pancake taste and real cake like texture in my mouth.Thanks a lot for the awesome recipe.

    Reply
    • Ana says

      August 24, 2016 at 5:12 pm

      Thank you so much for your feedback, it makes me really happy to read you enjoyed my recipe! 🙂

      Reply
  3. Nala says

    November 25, 2016 at 7:13 pm

    5 stars
    These are amazing! I can’t have gluten nor oats, and am vegan so these are absolutely perfect. I added half a cup more of the almond milk (So 1 ½ cups total) because the batter seemed a bit thick, but I think its not absolutely necessary, especially if you like yours to be a bit more doughy. I cooked them without oil in a non stick pan and they came out exactly right. Thank you for this recipe!

    Reply
    • Ana says

      November 29, 2016 at 8:46 am

      That’s really great, I’m so happy you made the recipe and you liked it! Thanks so much for your feedback!

      Reply
  4. Ashley says

    December 09, 2016 at 8:42 pm

    These were just the best. I only had coconut milk and maple syrup. Tasted delish 🙂

    Reply
    • Ana says

      December 10, 2016 at 8:35 am

      Sounds so delicious using coconut milk! Thanks so much for your feedback 🙂

      Reply
    • Rebecca says

      October 31, 2020 at 6:21 pm

      Forgot to say I used oat milk instead of almond milk (because it’s what we had) and honey instead of agave syrup and they turned out perfectly! Thanks for the recipe…about time a really outstanding recipe surfaces!

      Reply
      • Ana says

        October 31, 2020 at 7:29 pm

        Thank you for the wonderful feedback, so happy to read you liked the recipe! 🙂

        Reply
  5. Ali says

    January 21, 2017 at 2:30 pm

    I am guessing the flaxseed is to replace egg? Is it ok to use egg instead?
    Thanks!

    Reply
    • Ana says

      January 22, 2017 at 4:39 pm

      Yes, flaxseed is for veganising the recipe 🙂 Eggs work perfectly!

      Reply
  6. Madeline says

    February 28, 2017 at 3:02 pm

    5 stars
    These look great! I’m going to omit the honey to make them vegan.

    Reply
    • Ana says

      March 03, 2017 at 8:34 pm

      Thank you Madelaine! You can replace the honey with pure maple syrup.

      Reply
      • Toni says

        June 07, 2017 at 11:31 am

        3 stars
        I know it is easy to ignore the suggestion of honey in the recipe, but labeling it vegan while there is honey is contradictory, and it gives the impression that the author does not understand the definition of vegan :/
        Good recipe but discounting a couple of stars for the use of the keyword “vegan” in a recipe that includes non vegan ingredients.

        Reply
        • Ana says

          June 07, 2017 at 2:53 pm

          Toni, you are right about the raw honey, but the recipe calls for agave nectar as a sweetener, while the honey is just for serving, so you can easily skip it if vegan.

          Reply
  7. Haya says

    March 19, 2017 at 11:13 am

    5 stars
    Hello this might seem like a silly question but I had to double check, is 465 calories for 4 pancakes?

    Reply
  8. Narunas says

    April 15, 2017 at 12:10 pm

    5 stars
    fantastic !

    Reply
    • Ana says

      April 21, 2017 at 7:21 pm

      Thank you!

      Reply
  9. Jules says

    April 18, 2017 at 8:43 am

    Has anyone tried baking them instead of frying?

    Reply
    • Ana says

      April 21, 2017 at 7:20 pm

      Sounds really interesting, but I’m wondering if the batter will not spread too much until it settles in the oven.

      Reply
  10. Evie says

    April 27, 2017 at 8:24 pm

    5 stars
    How did you find the nutritional value? I need to track everything I eat, I calculated it and I’m at almost 1000 calories! I did use cocnut milk though

    Reply
  11. Evie says

    April 27, 2017 at 8:34 pm

    5 stars
    How did you find the nutritional value? I need to track everything I eat, I calculated it and I’m at almost 1000 calories! I did use coconut milk though. I imported the recipie into MyFittness Tracker, it’s quite accurate from what I’ve seen and been told. Its way off from the nutrition stated here.

    Reply
  12. Sage says

    May 25, 2017 at 3:29 pm

    5 stars
    I was skeptical and I was only looking for eggless recipes because I’m out of eggs and I had old bananas ;). But these were excellent! The 3-year-old went for them too .

    Reply
    • Ana says

      June 07, 2017 at 3:03 pm

      That’s so great, thanks so much for your feedback!

      Reply
  13. Cristina G says

    January 26, 2018 at 12:49 pm

    5 stars
    These are great! Used coconut sugar in the mix instead of agave syrup and had no baking soda so just added extra baking powder. Also added some blueberries to the pancakes as they were in the frying pan.
    Lovely recipe , I’m about to go make some more for the second day in a row! Think I’ll add some dessicated coconut this time. :p

    Reply
    • Ana says

      January 29, 2018 at 9:12 pm

      Sounds so delicious, I have to try adding the blueberries and coconut! I am happy it turned out good, and you personalised it in such a tasty way! Thanks for the feed-back 🙂

      Reply
  14. Christy Wallace says

    May 27, 2018 at 9:20 pm

    Ana, can you please clarify the nutrition info by defining what a serving means? It would seem the nutrition info list is for the entire batch and not just for 1-pancake.

    Would love the clarification!

    Reply
    • Ana says

      May 28, 2018 at 11:09 am

      Hi Christy, I’ve just updated the nutrition info, I hope you find it helpful! Let me know how they turn out, thanks so much!

      Reply
  15. your mom says

    April 29, 2019 at 1:28 pm

    Wow terrible recipe even with adjustments

    Reply
    • Evelyn Buckels says

      May 01, 2019 at 3:49 pm

      You must have gone somewhere incredibly wrong, I’ve made these many times and all good.
      But then again my mom is a terrible cook.

      Reply
  16. Jules Lee says

    May 05, 2019 at 10:44 am

    These pancakes are delicious and I use the recipe almost daily at our vegan B&B in Scotland. As some others have commented, I also add about another half cup of almond milk, and as we’re vegans and therefore don’t use honey, I use maple syrup instead.

    Reply
  17. SAM says

    May 19, 2019 at 6:44 pm

    5 stars
    Okay… my kids just abandoned their utensils and are devouring these. I did make a few adjustments. I doubled the recipe. I omitted agave and used an extra banana. I didn’t have flax so I used one “chia egg” instead. I also added 1 Tbsp melted coconut oil, 1 tsp vanilla, 1/2 tsp cinnamon, and a dash of nutmeg. The batter was a little think, but it still spread and rose the way I like. The texture is good. I hope these freeze and toaster well for quick mid week breakfasts. Thanks.

    Reply
    • Ana says

      May 20, 2019 at 12:57 pm

      Sounds delicious, I love all the ingredient additions and definitely have to try adding the cinnamon and nutmeg, and I am soooo happy your kids liked it! Thanks for the feedback!

      Reply
  18. Linda says

    July 31, 2019 at 4:49 pm

    Been making this recipe for over a year now. Decided to use Bob’s red Mill 1 to 1
    gluten free flour, they turned out great! So if you want a change of pace from using buckwheat flour I recommend Bob’s 1 to 1 flour.

    Reply
    • Ana says

      August 03, 2019 at 3:40 pm

      Thanks for the suggestion, I’m sure our GF readers will appreciate this so much!

      Reply
  19. Rebecca says

    October 31, 2020 at 6:17 pm

    We LOVED this recipe! Best gluten free, dairy free recipe for pancakes out there and we’ve tried lots and lots of different ones!

    Reply
  20. Margo says

    November 08, 2020 at 3:36 pm

    Hello,
    Looks like a good recipe! When do I add the lemon juice?
    Thanks!

    Reply
    • Ana says

      November 10, 2020 at 11:41 am

      The lemon juice is for balancing the baking soda taste, so you can add to the bowl with the wet ingredients. It really is a keeper, I hope you like it!

      Reply

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