Gluten-Free, Vegan Banana Buckwheat Pancakes

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.

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.

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!

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