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4.8 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


  • 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


  • 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.



Calories: 197kcal