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!
Gluten-Free, Vegan Banana Buckwheat Pancakes
- 1 tbsp flaxseed (ground)
- ¾ c. water
- 1 banana (very ripe)
- 1 tbsp coconut oil (plus extra for skillet/ griddle)
- 1 c. buckwheat flour
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp apple cider vinegar
- optional toppings: fresh banana slices, seeds, maple syrup or honey, etc.
- 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 tbsp 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.