Banana Buckwheat Pancakes

Banana buckwheat pancakes are naturally gluten-free and perfect as a breakfast idea. Easy and healthy pancake recipe with just four ingredients. Ready in 30 minutes!

These easy banana buckwheat pancakes are eggless, oil-free and gluten-free, although there is a word “wheat” in buckwheat.

It is a cosy and quick breakfast made with no special equipment. Yes, you can put all the ingredients in a blender, but you can make it an old school way as I do. You will need a large bowl, whisk and a pancake pan or griddle.

Serve banana buckwheat pancakes with your favorite syrup, yogurt or jam, because they are a little drier than regular pancakes. They are just great for any family breakfast or lunch. You can serve them warm or cold.

Delicious and rich pancakes with nutty flavor. Serve this healthy breakfast with your favorite fruits and berries!

A stack of banana buckwheat pancakes served with jam for breakfast.

Ingredients for buckwheat pancakes:

Milk. I used cow milk, but this recipe will work with plant based milk as well. Use 1:1 almond milk instead of cow milk to make vegan banana buckwheat pancakes.

Banana. Those bananas with brown spots that are too ripe are perfect for this recipe. They will help to glue the batter and add the sweetness. How to make buckwheat pancakes without eggs? Use bananas!

Buckwheat flour. I used store-bought fine buckwheat flour, but you can make your own by grinding the buckwheat seeds. Buckwheat flour pancakes don’t need any addition of wheat flour or other flour. I used lighter flour (made from hulled buckwheat) to make lighter and finer pancakes. But you can use darker flour, which is made from unhulled buckwheat.

If you want fluffier pancakes, substitute half of buckwheat flour to the all-purpose flour. You can substitute buckwheat to oat flour, but it will be a totally different recipe. Stay tuned for more buckwheat flour recipes!

Baking powder. This leavening agent is needed to make the pancakes fluffier and rise. Don’t skip it, if you’re looking for the best ever pancakes recipe.

This is the basic ingredients needed for banana buckwheat pancakes. Adjust the flavor by adding vanilla or sugar. I prefer to serve pancakes with sweet jams or maple syrup.

Ingredients for banana buckwheat pancakes: buckwheat flour, baking powder, bananas, milk

Process of making banana buckwheat pancakes

Mash bananas in a large bowl. Use a whisk or fork.

Add milk and whisk until combined.

Add baking powder into the buckwheat flour. Combine the dry ingredients.

Add half of flour mixture to the liquid batter. Whisk together.

Add another half of buckwheat flour. Whisk until smooth and thick batter. Let it stand for 5-10 minutes.

Meanwhile heat the griddle or pancake pan on a medium heat. Stir the batter and add a ladle of pancake batter.

Let it sit for 1-2 minutes, then flip and let the other side to brown for a minute. Use all the batter, constantly stirring before each batch, because it may separate.

Serve with jam (syrup or yogurt) and banana slices. You can also serve them as savory pancakes.

This recipe makes about 10 pancakes, depending on the size. This is perfect to make breakfast for two.

Banana Buckwheat Pancakes served with jam and bananas on a white plate with a fork

Are buckwheat pancakes healthy

Yes! This pancake recipe is perfect for those with gluten intolerance or egg allergy. Buckwheat is very healthy, and if you want to include more buckwheat in your diet this pancakes are delicious and easy choice for breakfast.

According to Medical News Today, buckwheat is nutritious and considered a superfood. It promotes weight loss, improves heart health and helps managing diabetes. It is a good source of protein, fiber and healthful carbohydrates.

It is easy to incorporate buckwheat in your every day healthy diet with this banana buckwheat pancake recipe!

What’s the difference between buckwheat pancakes and regular pancakes?

Buckwheat pancakes are darker in color, because of the gray flour hue. Although they are not as fluffy and light as regular pancakes, they have a nutty and rich flavor. Buckwheat pancakes are as simple to make as regular pancakes!

Banana Buckwheat Pancakes served with red jam and bananas on a white plate

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Hope you will try this easy banana buckwheat pancakes recipe! These pancakes are good leftovers. Keep them in air-tight container in a fridge. Fuss-free breakfast is ready! They will keep up to 4 days in the fridge.

Do you love pancakes? If you are looking for more sweet pancake recipes, check these:

Banana Buckwheat Pancakes Recipe, served on a white plate

Banana Buckwheat Pancakes

Cooking Journey
5 from 5 votes
Banana buckwheat pancakes are naturally gluten-free and perfect as a breakfast idea. Easy and healthy pancake recipe with just four ingredients.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine European cuisine
Servings 2
Calories 656 kcal
Equipment
  • 1 pancake pan/ skillet or griddle
  • 1 bowl
  • 1 Whisk
  • 1 pancake spatula




Ingredients
 
 

  • 2 cups milk
  • 2 bananas
  • 2 tsp baking powder
  • 2 cups buckwheat flour



Instructions
 
  • Mash bananas with a fork or whisk in a large bowl.
    2 bananas
    Mash bananas in a large bowl.
  • Add milk and whisk until combined.
    2 cups milk
    Add milk and whisk until combined.
  • Add baking powder into the buckwheat flour. Mix dry ingredients
    2 tsp baking powder, 2 cups buckwheat flour
    Add baking powder into the buckwheat flour.
  • Add half of the flour mixture to the liquid batter. Whisk together.
    Add half of flour to the liquid batter. Whisk together.
  • Add another half of buckwheat flour. Whisk until smooth batter. Let it stand for 5-10 minutes.
    Add another half of buckwheat flour. Whisk until smooth batter. Let it stand for 5-10 minutes.
  • Heat the griddle or pancake pan on a medium heat. Add a ladle of pancake batter.
    Heat the griddle or pancake pan on a medium heat. Add a ladle of pancake batter.
  • Let it cook for 3-4 minutes until bubbles appear and edges look cooked and dry. Flip and let the other side to brown for a minute. Use all the batter.
    Let it sit for 1-2 minutes, then flip and let the other side to brown for a minute. Use all the batter.
  • Serve with jam and banana slices.
    Serve with syrup, jam and banana slices.
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Notes
Stir the batter each time before cooking on a pan. It is Ok, if the batter splits a little, while sitting on a bench.
If you want fluffier pancakes, substitute half of buckwheat flour to the all-purpose flour.
This recipe makes about 10 medium-sized pancakes. You can double to make a bigger batch.
Store in the air-tight container in the fridge up to 4 days.
You can make this recipe in a blender, if it is easier for you.
Nutrition Facts
Banana Buckwheat Pancakes
Amount per Serving
Calories
656
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
29
mg
10
%
Sodium
 
531
mg
23
%
Potassium
 
1482
mg
42
%
Carbohydrates
 
124
g
41
%
Fiber
 
15
g
63
%
Sugar
 
29
g
32
%
Protein
 
24
g
48
%
Vitamin A
 
471
IU
9
%
Vitamin C
 
10
mg
12
%
Calcium
 
590
mg
59
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword gluten free

COMMENTS:

  1. 5 stars
    I was just talking to a friend about wanting to use my buckwheat flour! This recipe looks great, easy and not too many ingredients.

  2. 5 stars
    I made this using oatmilk cause I don’t drink milk. First time I made pancakes with buckwheat and they did not disappoint. Thank you.

  3. 5 stars
    It’s been so long since I wanted to try cooking with buckwheat flour, and I finally bought some for this recipe! Delicious breakfast! Pancakes were very good and the buckwheat gave them that extra nutty earthy layer of flavour! Thanks for the easy recipe 🙂

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