Buckwheat banana pancakes - a tall stack with banana slices and blueberries with syrup drizzled over the stack and a fork to the right

Buckwheat Banana Pancakes

Buckwheat Banana Pancakes. 9 ingredients, 1 bowl. Super tasty and just as easy. Wonderfully Plant Based and Gluten Free.

Ahhhhhh pancakes, probably one of the most popular comfort foods created.

And if you choose a complete protein grain, such as buckwheat, then the oh so yummy comfort food now turns into a nutritious food. Comfort food that’s healthy? Buckwheat Banana Pancakes are healthy AND comforting. Win win!!!

Buckwheat is one of the healthiest, nuttiest, most versatile whole grains. And despite its name, it’s really not related to wheat at all. Buckwheat is actually the seed of a flowering fruit that is related to rhubarb and sorrel. It’s completely gluten-free and unrelated to wheat and all the grasses in the wheat family. Buckwheat consumption is linked with several health benefits, including improved blood sugar control and heart health.

Recipe Contributor – It’s All About Vegan

Banana Blueberry Buckwheat Pancakes on a plate.
Print Recipe
Pin Recipe
5 from 1 vote

Banana Blueberry Buckwheat Pancakes

Banana Blueberry Buckwheat pancakes. 9 ingredients, 1 bowl. Super tasty and just as easy. Plant based, Gluten Free, Oil Free, Oat Free.
Prep Time10 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Gluten Free, Pancakes, Plant Based
Servings: 12 Pancakes
Calories: 73kcal


  • 1 cup All Purpose Flour Gluten Free
  • 1/2 cup Buckwheat Flour
  • 2 Tbsp Coconut Sugar or light brown sugar
  • 1.5 Tsp Baking Powder Gluten Free
  • .5 Tsp Salt
  • .5 Tsp Vanilla
  • 1 cup Unsweetened Almond Milk
  • 1 Banana, mashed
  • 1/2 cup fresh blueberries
  • 1 cup Pure Maple Syrup optional
  • Blueberries for topping optional
  • Vegan Chocolate Chips for topping optional
  • Almond Butter for topping optional


  • Combine first 8 ingredients and hand whisk together in a mixing bowl until blended.
  • Mix in mashed banana.
  • Spoon a 1/4 to 1/2 a cup of batter for each pancake onto a hot nonstick skillet or griddle. (more makes bigger pancakes, less makes smaller pancakes).
  • Turn pancakes when tops start to bubble (about 1 to 2 minutes). Flip and repeat.
  • Add toppings (optional).
  • Enjoy!


  • Serves 4 (serving size 3 pancakes)
  • Serve warm with added banana and maple syrup for optimal taste.
  • Keep leftovers in refrigerator for 3 to 5 days.
  • Freezes well (Great for meal prepping!)


Serving: 1pancake | Calories: 73kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 132mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 1.5mg | Calcium: 61mg | Iron: 0.7mg

Subscribe to Our Newsletter. You’ll Never Miss a Plant Powered Recipe and That Makes You Super Cool. Not That You’re Not Cool Now, You’ll Just Be Cooler.

We keep your data private and share your data only with third parties that make this service possible. Read our Privacy Policy.

Leave a Comment

Your email address will not be published. Required fields are marked *