Oh hello fluffy heaven! My Buckwheat Banana Bread is by far the most popular recipe on my blog, and for good reason. It’s super simple, healthy, gluten-free (if that matters to you) and it tastes so good! It is such a great recipe for breakfast and snacking on and is fab for adults and children. Pancakes are another thing that has always done well on the blog and on my Instagram so I thought it about time that I shared a buckwheat banana pancake recipe! Also because I love eating pancakes, I mean who doesn’t?!
Similar to my banana bread, these pancakes are so easy to make and have simple ingredients. Just banana, buckwheat, an egg, milk and a few add-ins. They are just delightful to make for breakfast on the weekend and are great for using up ripe bananas! I have been trialling a gluten-free, dairy-free diet over the last few months after being diagnosed with PCOS (more on that another time) so I love that they are naturally gluten-free but still taste amazing. I have tried a lot of really bad gluten-free alternatives for things over the last few months, so I cling on to anything that is a hit! If you are gluten-free, particularly if you are coeliac, be sure to check that your buckwheat flour is certified gluten-free, as some can contain a trace of gluten.
Ingredients and Alternatives
- Milk: I don’t drink dairy and I always use almond milk in baking because I think the taste works well, but you can really use any milk/milk alternative in this recipe.
- Egg: Substitute a flax egg (1 tbsp ground flaxseed + 3 tbsp water), I would also go gradually with the milk as sometimes flax eggs don’t bind quite as well and your batter may be runny.
- Gluten-free: as mentioned above, buckwheat flour is naturally gluten-free, but some can contain traces of gluten so make sure it is certified gluten-free.
- Banana: applesauce also works well in pancakes, you will want around 1/2-3/4 of a cup.
Buckwheat Banana Pancakes
- 1 ripe banana the riper the better!
- 1 cup buckwheat flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 egg
- 1/2 cup milk I use almond milk
- 1/2 tsp vanilla extract
- 1/2 cup blueberries
- 2 tbsp maple syrup
- 1 tbsp chopped pecans
- Peel the banana and mash in a mixing bowl with a fork or masher.
- Add the egg, milk and vanilla extract and whisk.
- In another bowl, mix together the buckwheat flour, baking powder, cinnamon and a pinch of salt.
- Gradually fold the wet ingredients in to the dry and whisk until smooth. Don't worry if there are some lumps, these are usually from the banana! Your mixture should be thick but pourable, if it seems too thick add a splash more milk as some buckwheat flours seem to absorb milk differently.
- Heat a large nonstick frying pan or griddle over medium heat. I find pancakes cook best without oil, but if your pan tends to stick, add 1 tsp coconut oil.
- Scoop roughly 1/4 cup of batter and pour in to the pan. Spread it out slightly with the back of the scoop/spoon. I always cook just one in the first round because the first round while the pan is heating up is never quite as good!
- Cook for roughly 2 minutes until quite a lot of bubbles surface on the top and then carefully flip and cook for another 1-2 minutes.
- Set aside and repeat, I usually do 3 at a time in the pan.
- Serve topped with fruit, nuts and a drizzle of maple syrup – or whatever your favourite toppings are!
I hope you enjoyed this recipe, let me know what you think by leaving a comment below or sharing on Instagram @essentially.emma