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Delicious & Healthy Banana Buckwheat Pancakes: Your Go-To Gluten-Free & Dairy-Free Breakfast

Imagine starting your day with the comforting aroma of warm pancakes, made even better with the natural sweetness of ripe bananas and the wholesome goodness of buckwheat and oats. These fluffy banana buckwheat pancakes are not just a treat for your taste buds, but also a healthy, nourishing way to fuel your morning. Light, airy, and delicately flavored, they’re truly irresistible. Pile them high with your favorite fresh fruits and a generous drizzle of pure maple syrup for a bright, sunshiny start that will leave you feeling energized and satisfied. (Jump to Recipe.)

Pancakes hold a special place in our home; they’re more than just breakfast – they’re an event. Those simple, golden disks of pan-fried batter have an incredible power to bring smiles and even elicit cheers of pleasure, especially on a lazy weekend morning. And when you infuse them with the delightful sweetness of bananas? Well, that’s when the real magic happens. Suddenly, everyone, from the pickiest eaters to the most disciplined adults, seems to come swinging out of the woodwork, eager to grab a plateful!

I’ve probably shared this before, but my husband has an almost legendary love affair with bananas. He consumes an astonishing average of 350 bananas a year – that’s nearly one every single day! For me, on the other hand, my plain banana consumption is far more modest, perhaps five a year, if that. I do enjoy them sliced over toast with peanut butter, blended into my morning smoothies, or baked into a moist, comforting banana bread. But for me to eat a banana out of hand, it must achieve a state of absolute perfection: perfectly yellow, no discernible green spots, and certainly no brown blemishes. My husband, Raymond, however, has an entirely different standard. He’ll happily devour bananas that are so ripe they’re almost black-skinned, bananas I would typically reserve exclusively for baking. He actually finds amusement in peeling and eating these super-soft, über-ripe bananas in the office lunchroom, much to the playful disgust of his co-workers. And honestly, I’d probably be gagging a little too!

But present me with a towering stack of these heavenly banana buckwheat pancakes, gently warmed, adorned with perfectly ripe banana slices, and generously drizzled with golden maple syrup, and you’ll find me transforming into a banana-loving creature myself. I’ll clear the plate, every last one. If you ever catch me inexplicably swinging from the curtain rods, just know it’s the banana fever taking hold – and please, don’t tell anyone, just pass me another pancake!

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Why These Banana Buckwheat Pancakes Are a Must-Try

These pancakes offer a fantastic blend of flavor, nutrition, and ease. They’re not just delicious; they’re also thoughtfully crafted to cater to various dietary needs without sacrificing taste or texture. Here’s why they’ll quickly become a staple in your breakfast rotation:

The Nutritional Power of Buckwheat and Oats

Unlike traditional white flour pancakes, this recipe harnesses the incredible benefits of buckwheat and oat flour. Buckwheat, despite its name, is not a type of wheat but a pseudo-cereal, making it naturally gluten-free. It’s packed with fiber, protein, and essential minerals like magnesium, manganese, and phosphorus. Its slightly earthy, nutty flavor adds depth and complexity to the pancakes. Oat flour, derived from whole oats, is another nutritional powerhouse. It contributes soluble fiber, which is known for its heart-healthy benefits and ability to help regulate blood sugar levels. Together, these flours create a pancake that is not only satisfying and hearty but also incredibly good for you, promoting sustained energy throughout your morning.

Naturally Sweetened and Dairy-Free Friendly

The natural sweetness of ripe bananas significantly reduces the need for excessive added sugars, making these pancakes a healthier option. We use coconut sugar, a less refined alternative to brown sugar, which adds a lovely caramel note. Furthermore, the recipe is easily adaptable for those avoiding dairy. Simply swap regular milk for your favorite plant-based milk, such as almond, soy, or oat milk, to maintain a delightful texture and flavor without compromise. This flexibility ensures that everyone can enjoy these wholesome pancakes, regardless of dietary restrictions.

Kitchen Frau Notes: Expert Tips for Perfect Pancakes

I always advocate for making a larger batch of pancakes than you think you’ll need. Leftover pancakes are a lifesaver on busy weekdays. They reheat beautifully in the toaster or microwave, transforming into a quick, easy, and satisfying breakfast the very next morning. It’s like having a delicious, homemade breakfast ready to go with minimal effort – perfect for those mornings when time is of the essence but you still crave something comforting.

Creative Serving Suggestions to Elevate Your Meal

While these banana buckwheat pancakes are fantastic on their own with a simple drizzle of maple syrup, don’t hesitate to get creative with your toppings and fillings:

Peanut Butter & Honey Delight: Slather warm pancakes with creamy peanut butter and a luscious drizzle of liquid honey or extra maple syrup. The combination of sweet and savory is simply divine. For a nut-free alternative, consider roasted soy butter or sunflower seed butter, which offers a similar rich flavor profile.
Pancake “Sandwiches”: For a novel and fun idea, especially great for school lunches or a picnic, create pancake sandwiches. Spread two pancakes with peanut butter, add a smear of honey, and layer with fresh banana slices on one pancake. Top with the second pancake, peanut butter side down, and wrap them up. It’s a delicious and wholesome alternative to traditional sandwiches.
Fruit Extravaganza: Beyond bananas, consider fresh berries (strawberries, blueberries, raspberries), sliced peaches, or a compote of mixed fruits. The vibrant colors and varied textures add a gourmet touch.
Yogurt Parfait Style: Layer pancakes with Greek yogurt (dairy or non-dairy), fresh fruit, and a sprinkle of granola for a breakfast that feels indulgent yet is remarkably healthy.
Nutty Crunch: Add chopped walnuts, pecans, or almonds for an extra layer of texture and healthy fats.
Chocolatey Goodness: For a decadent twist, sprinkle in some chocolate chips into the batter before cooking, or melt a little chocolate to drizzle on top.

Banana Buckwheat Pancakes Recipe

A wholesome, delicious recipe that’s naturally gluten-free and offers a dairy-free option, ensuring everyone can enjoy these delightful pancakes.

Ingredients:

1 cup (140gms) buckwheat flour
1 cup (100gms) oat flour
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 large eggs
1¼ cups (300gms) mashed ripe banana (approximately 3 large bananas)
2 tablespoons coconut sugar (or brown sugar for a richer flavor)
¼ cup neutral oil (such as canola, vegetable, or melted coconut oil)
1 tablespoon apple cider vinegar
1 cup (240ml) milk (dairy milk or your preferred plant-based milk like almond or oat milk)

Instructions:

Prepare Dry Ingredients: In a large mixing bowl, thoroughly whisk together the buckwheat flour, oat flour, baking powder, baking soda, cinnamon, and salt. Ensuring these dry ingredients are well combined is crucial for even rising and flavor distribution in your pancakes.
Combine Wet Ingredients: In a separate, medium-sized bowl, lightly whisk the two eggs until just combined. Then, add the oil, the mashed ripe bananas, coconut sugar, apple cider vinegar, and milk. Whisk this mixture until all the wet ingredients are smoothly incorporated. The vinegar reacts with the baking soda to create extra fluffiness, so don’t skip it!
Combine Wet and Dry: Pour the liquid mixture directly into the bowl containing the dry ingredients. Using a spatula or wooden spoon, gently stir just until the ingredients are combined and no dry streaks of flour remain. Be careful not to overmix, as this can develop the gluten (even in gluten-free flours) and result in tougher pancakes. A few small lumps are perfectly fine!
Heat Skillet: Heat a non-stick skillet or griddle over medium heat. To test if it’s ready, drop a tiny bit of water onto the surface; it should sizzle and evaporate quickly.
Cook Pancakes: Lightly coat the pan with a little oil or cooking spray. Using a measuring cup or ladle, drop scant ¼ cup dollops of batter onto the hot pan, leaving some space between each pancake. Cook for 2 to 3 minutes on each side, or until the edges look set, bubbles appear on the surface, and the pancakes are beautifully golden brown.
Keep Warm: As you cook subsequent batches, transfer the finished pancakes to a plate and keep them warm in a low oven (around 200°F / 95°C) or covered with a clean kitchen towel.

This recipe yields approximately 16 four-inch pancakes, perfect for feeding a hungry family or for meal prepping for delicious breakfasts throughout the week.

Guten Appetit! Enjoy Your Healthy Banana Buckwheat Pancakes

There’s truly nothing quite like a stack of homemade pancakes to bring joy to any morning. These banana buckwheat pancakes offer the perfect blend of health, flavor, and comfort, making them an ideal choice for a nutritious and delicious breakfast. Whether you’re a long-time fan of buckwheat or new to the world of gluten-free baking, this recipe is designed to impress with its simplicity and incredible results.

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You might also like these other delightful pancake recipes:

2-Ingredient Banana Pancakes – For when you need pancakes in a flash with minimal effort!

High Protein Pancakes – Perfect for fitness enthusiasts looking for a low-carb option.

Fluffy Oat Pancakes – A classic, wholesome choice for a comforting breakfast.

Gluten Free Pancake Mix (Great for Camping Season) – Your ultimate solution for easy, delicious gluten-free pancakes anywhere!

Gingerbread Pancakes – A festive and spiced twist, perfect for the holidays or a cozy morning.