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Buckwheat Banana Pancakes, Vegan + Gluten-Free

Today’s recipe is still a work in progress. Usually when I make pancakes I use a mix of different kinds of flours (or I use this pre-made mix) but I really wanted to come up with a vegan, gluten-free pancake recipe that’s super simple and just uses buckwheat flour.

I’m really happy with the taste of today’s Buckwheat Banana Pancakes but the texture didn’t turn out quite as fluffy as I had hoped. Luckily when I mixed banana slices and chocolate chips into the batter and topped the pancakes with maple syrup and Coconut Cashew Cream they were super tasty and the less-than-fluffy texture was hardly noticeable.

I’m going to keep experimenting with this recipe and I would love to hear any feedback if you try it! I’ll keep you guys updated as I work on the recipe…because we all know pancakes are very important.

Ps- pancakes with hearts on them are always more fun!


5.0 from 2 reviews
Buckwheat Banana Pancakes, Vegan + Gluten-Free
 
Prep time
Cook time
Total time
 
Author:
Recipe type: breakfast, brunch
Cuisine: vegan, gluten-free
Serves: 4
Ingredients
  • 1 tbs ground flax seed
  • 1 cup buckwheat flour
  • 1 tsp baking soda
  • ⅛ tsp salt
  • ⅛ tsp cinnamon
  • ¼ cup mashed banana
  • 1¼ cup non-dairy milk
  • 1 banana, cut into small pieces
  • handful of chocolate chips
  • oil for frying (I used coconut)
Instructions
  1. Prepare flax "egg" by stirring ground flax seed together with 3 tbs warm water in a small cup. Let sit for at least 10 minutes before using.
  2. In a large bowl whisk together flour, baking soda and salt.
  3. In a small bowl combine mashed banana, milk and flax "egg". Stir contents into large bowl until thoroughly mixed. Fold in banana pieces and chocolate chips.
  4. In a large pan on the stove, heat just enough oil to cover pan at medium heat.
  5. Pour about ¼ cup batter per pancake onto pan. Let cook for 3-5 minutes until batter bubbles then flip and cook on other side for 3-5 minutes. Repeat until all batter is used.
  6. Serve and top with maple syrup, non-dairy butter and/or cashew cream.

 

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13 Responses to Buckwheat Banana Pancakes, Vegan + Gluten-Free

  1. Awesome pancakes! I’m going to link to your recipe from my site. I’ve been trying vegan pancake recipes for weeks and they’ve all been gummy. Yours are fab!

  2. I’ve been looking for the perfect buckwheat pancake for a long time — most of the recipes I’ve come across cut the buckwheat with all-purpose flour, so they’re never buckwheat-y enough for me! I’ll have to give these a try.

  3. Just made it, great recipe! However, I changed some things – skipped the chocolate chips and instead served the pancakes with homemade chocolate, also I added some oat flour just to make sure it all sticks together! Thanks for the recipe!

  4. I love this! I always modify recipes so I’ll admit I tried this with a “tweak.” I used a small amount of brown rice flour to make up part of the cup of flour. I doubled the amount of cinnamon. I also added some dried cherries in addition to the chunks of banana. I thought they were tender, delicious and fluffy enough for my preference… not dense or dry at all! You have opened up my eyes to the joys of buckwheat! Next time I won’t use any brown rice flour. I was afraid of the buckwheat but it’s great! I’ll see how the original recipe works without the tweaks… Thank you, Ilene! Delicious breakfast for my son (newly vegan!) and I this morning… perfect pancakes!

  5. My batter had the consistency of thick clay, and when I tried to fry it, it got all crumbly. So I added water to the second batch to make it more battery, but it still just fell apart instead of turning into pancakes. How do you do it?

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