These super easy, 5-ingredient vegan buckwheat banana pancakes are 100% gluten-free, grain-free and sugar-free (unless, of course, you add some)! The perfect healthy start to your day!
As you might know, I love keeping it simple and this yummy vegan breakfast idea isn’t an exemption. Healthy does not mean complicated.
I’ll give you a few options for some add-ons and variations later on, but first, let’s have a look at what we need.
Ingredients
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- bananas
- plant-based milk
- buckwheat flour
- baking powder
- salt
Bananas: The bananas don’t have to be overripe but should be soft enough so you can easily mash them with a fork.
Milk: Use any milk you like! I love using almond milk but often times I just use water instead or add a bit of coconut yoghurt (see below, 'additional ingredients').
Buckwheat Flour: To make these gluten-free pancakes even more nutritious, you could mill activated or sprouted buckwheat kernels into flour (with a high-speed blender). Or buy sprouted buckwheat flour here.
Additional Ingredients
Sugar: I just leave it out because we use bananas in this recipe, but if you like your pancakes sweeter, add up to 2 tablespoons of sugar of our choice.
Coconut Yoghurt: Instead of the milk, I usually add 2 tablespoons of coconut yoghurt and a bit of water to achieve the desired consistency.
Apple Cider Vinegar & Bicarb/Baking Soda: If you like the pancakes to rise a bit more and to be a bit fluffier, add ½ tablespoon apple cider vinegar and ¼ teaspoon bicarb/baking soda.
These pancakes won’t rise like crazy though because the bananas weigh the batter down a bit.
Instructions
It’s very simple to make these vegan buckwheat banana pancakes! Foolproof easy!!
Step One. In a bowl, mash the bananas with a fork until smooth but small pieces or chunks of banana are fine. Add milk and combine.
Step Two. Add buckwheat flour, baking powder and salt and mix well until a thick batter is achieved.
Step Three. Heat some oil over medium heat in a frying pan. Once the oil is hot, drop 2-3 spoonfuls of the pancake batter (per pancake) into the pan, leaving enough space in between the pancakes.
You need to even them out a bit and spread/shape them as the batter is thick and not runny, so they won’t spread much themselves as regular pancakes do.
Step Four. Fry the pancakes for about 3-4 minutes until you see bubbles making their way up to the surface of the pancakes and the edges are cooked. Then flip and fry on the other side for another 2-3 minutes.
Step Five. Serve right away, hot/warm, topped with some fruit and maple syrup!
Variations & Add-ons
Chocolate: Add 1 tablespoon cacao (or cocoa) and a handful of vegan chocolate chips.
Blueberries: Banana and blueberry are probably one of my favourite fruit combinations. In this recipe, add about ½ cup of blueberries (fresh or frozen) to the batter.
Coconut: Use coconut milk and add 2 tablespoons of desiccated/shredded coconut (fine). You may need to add a tiny bit more milk to achieve the right consistency.
Also, you could combine this variation with blueberries or chocolate!
More Pancake Recipes: If you love keeping it simple, just like me, try my 5-ingredient, fluffy, vegan pancakes! Or these yummy, vegan pumpkin pancakes!
Serving Suggestions
Fried Bananas
I love topping these yummy vegan buckwheat banana pancakes with fried bananas. For this, you cut up one banana in about 6mm / ¼ inch thick slices.
You can then fry the banana slices in a separate pan but to save you from having to wash more dishes later, simply place them in between your pancakes.
Toppings
- maple syrup
- seasonal, fresh fruit
- whipped coconut cream or coconut yoghurt
- nut butter
- vegan chocolate syrup
📖 Recipe
Ingredients
- 1 medium to large, ripe banana
- 125ml/ ½ cup plant-based milk
- 120g/ 1 cup buckwheat flour
- 1 tsp baking powder
- pinch of salt
Instructions
- In a bowl, mash the bananas with a fork until smooth. Add milk and combine.
- Add buckwheat flour, baking powder and salt and mix well until a thick batter is achieved.
- Heat some oil over medium heat in a frying pan. Once the oil is hot, drop 2-3 spoonfuls of the pancake batter (per pancake) into the pan. You need to even them out a bit and spread/shape them as the batter is thick and not runny
- Fry the pancakes for about 3-4 minutes until the bubbles make their way up to the surface of the pancakes and the edges are cooked. Then flip and fry on the other side for another 2-3 minutes.
- Serve right away, hot/warm, topped with some fruit and maple syrup!
Notes
- For sweeter pancakes: I just leave out the sugar because we use bananas in this recipe, but if you like your pancakes sweeter, add up to 2 tablespoons of sugar of our choice.
- For fluffier pancakes: If you like the pancakes to rise a bit more and to be a bit fluffier, add ½ tablespoon apple cider vinegar and ¼ teaspoon bicarb/baking soda.
- Coconut yoghurt: Instead of the milk, I usually add 2 tablespoons of coconut yoghurt and a bit of water to achieve the desired consistency.
