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

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

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 18 small pancakes
Calories 59 kcal

Ingredients

  • 1 tbsp flaxseed (ground)
  • 3/4 c. water
  • 1 banana (very ripe)
  • 1 tbsp coconut oil (plus extra for skillet/ griddle)
  • 1 c. buckwheat flour
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp apple cider vinegar
  • optional toppings: fresh banana slices, seeds, maple syrup or honey, etc.

Instructions

  1. Preheat a griddle or cast-iron or non-stick skillet to medium-high heat (about 400 degrees).
  2. Combine all ingredients in a blender and blend for 60 seconds on medium speed, or until evenly combined.
  3. Brush griddle with coconut oil, or melt a little coconut oil in your skillet.
  4. Pour small pancakes on your griddle (about 2 tbsp worth of batter).
  5. Cook 3-4 minutes on each side.
  6. 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 Facts
Gluten-Free, Vegan Banana Buckwheat Pancakes
Amount Per Serving (0 g)
Calories 59 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 37mg2%
Potassium 103mg3%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 5IU0%
Vitamin C 0.6mg1%
Calcium 8mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.