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    Home » Recipes » Recipes

    Gluten-Free, Vegan Banana Buckwheat Pancakes

    Author: Lindsey Janeiro, RDN Published: Apr 13, 2018 · Updated: Dec 3, 2021 · 6 Comments

    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe - Print Recipe

    This easy Banana Buckwheat Pancakes recipe combines all ingredients in a blender resulting in a simple, gluten-free, vegan breakfast.

    This easy Banana Buckwheat Pancakes recipe combines all ingredients in a blender resulting in a simple, gluten-free, vegan breakfast.

    When I started phase 1 of my own LEAP elimination diet based on my MRT blood results, I knew there were going to be changes to the types of staple foods I turned to. One such thing? The flours I store in my pantry.

    I had already been using gluten-free flours, but most of the cup-for-cup gluten-free flour blends that I relied on had ingredients that came back moderately reactive for me, or they had untested ingredients that I needed to omit temporarily. Some even contained milk powder, which definitely wasn't an ingredient I expected to see in a flour blend!

    I began trying different alternative flours - almond flour, coconut flour, millet flour, tapioca flour, buckwheat flour, etc. I quickly found one favorite though, and that was buckwheat flour.

    This easy Banana Buckwheat Pancakes recipe combines all ingredients in a blender resulting in a simple, gluten-free, vegan breakfast.

    Buckwheat is almost a bit of a misnomer, because despite having "wheat" in the title, there's actually no wheat protein in buckwheat and it's a gluten-free food. If you're familiar with quinoa, buckwheat is kind of like that in that it's actually a starchy seed. These seeds (often found for purchase as "buckwheat groats") are delicious in their own right, but they're also popular milled into a flour.

    I really like using buckwheat flour when baking gluten-free, because it seems a little closer to a traditional flour than say something like coconut flour.

    I used pre-milled buckwheat flour in this Banana Buckwheat Pancakes recipe, but you can alternatively mill your own buckwheat flour by using a coffee bean grinder or high-powered blender to mill into your own flour. This step doesn't take very longer, and many people say it yields a lighter-colored flour, so if color is important you may want to mill your own.

    This easy Banana Buckwheat Pancakes recipe combines all ingredients in a blender resulting in a simple, gluten-free, vegan breakfast.

    To make these Banana Buckwheat Pancakes even easier I blended all the ingredients together! Of course, the more ripe/ overripe your banana is, the sweeter it will make your pancakes. I like to top my Banana Buckwheat Pancakes with fresh banana slices and a drizzle of pure maple syrup or honey for added sweetness.

    Looking for other breakfast ideas? Try these:

    • Blueberry French Toast
    • Baked Zucchini French Toast Cups
    • Baked Vanilla Oatmeal Custard
    • Asparagus Ricotta Frittata
    • Green Smoothie Oatmeal
    • Veggie Egg Cups

    If you try these Banana Buckwheat Pancakes be sure to let me know what you think! Leave a comment or share to the NTF Facebook page or on Instagram, tagging @nutritiontofit and #nutritiontofit. Live well!

    This easy Banana Buckwheat Pancakes recipe combines all ingredients in a blender resulting in a simple, gluten-free, vegan breakfast.
    Print Recipe
    5 from 5 votes

    Gluten-Free, Vegan Banana Buckwheat Pancakes

    These easy Banana Buckwheat Pancakes combine all ingredients in a blender resulting in a simple, gluten-free, vegan breakfast.
    free from: gluten, dairy, eggs, soy, tree nuts, peanuts, fish, shellfish
    Prep Time10 mins
    Cook Time6 mins
    Total Time16 mins
    Course: Breakfast
    Cuisine: American
    Servings: 18 small pancakes
    Calories: 59kcal
    Author: Lindsey Janeiro, RDN, CLT

    Ingredients

    • 1 tablespoon flaxseed (ground)
    • ¾ c. water
    • 1 banana (very ripe)
    • 1 tablespoon coconut oil (plus extra for skillet/ griddle)
    • 1 c. buckwheat flour
    • ½ teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1 teaspoon apple cider vinegar
    • optional toppings: fresh banana slices, seeds, maple syrup or honey, etc.

    Instructions

    • Preheat a griddle or cast-iron or non-stick skillet to medium-high heat (about 400 degrees).
    • Combine all ingredients in a blender and blend for 60 seconds on medium speed, or until evenly combined.
    • Brush griddle with coconut oil, or melt a little coconut oil in your skillet.
    • Pour small pancakes on your griddle (about 2 tablespoon worth of batter).
    • Cook 3-4 minutes on each side.
    • Any leftovers can be frozen or kept in an airtight glass container up to 4 days in the refrigerator. The best way to reheat is in a skillet or toaster.

    Nutrition

    Calories: 59kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Sodium: 37mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.6mg | Calcium: 8mg | Iron: 0.6mg

    This easy Banana Buckwheat Pancakes recipe combines all ingredients in a blender resulting in a simple, gluten-free, vegan breakfast. | Nutrition to Fit

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    Reader Interactions

    Comments

    1. Jason says

      June 11, 2018 at 12:24 pm

      These look delicious! Thanks for the awesome recipe.

      Reply
    2. Meme says

      August 29, 2018 at 6:18 pm

      Always looking for new pancake recipes and I love bananas so its a match made in heaven!

      Reply
      • Lindsey Janeiro, RDN, CLT says

        August 31, 2018 at 5:23 am

        there's something so fun and yum about banana pancakes!

        Reply
    3. Lorie says

      September 01, 2018 at 9:52 pm

      I happen to loooove buckwheat pancakes. Total tangent, but my uncle always called my cousin "Buckwheat" growing up. Looks like weekend brunch is gonna be amazing!

      Reply
    4. Liz says

      September 02, 2018 at 8:49 pm

      Buckwheat is literally a hidden gem! I had a GF pancake mix made with buckwheat one time and it was absolutely amazing!

      Reply
    5. Emily Kyle says

      September 10, 2018 at 9:22 am

      So cool learning about buckwheat - the name sure is confusing! And I also love hearing about your LEAP experience!

      Reply

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