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

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 pancakes
  • Category: Vegan Gluten Free Pancakes
  • Method: Mix and Cook
  • Cuisine: American


Buckwheat banana pancakes. 9 ingredients, 1 bowl. Super tasty and just as easy. Vegan and Gluten Free.


  • 1/2 cup all purpose flour, gluten free
  • 1/2 cup buckwheat flour
  • 1/4 cup quick cooking oats, gluten free
  • 2 tablespoons coconut sugar, or light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 cup unsweetened almond milk
  • 1 ripe banana, mashed
  • Banana, slice (optional)
  • Maple Syrup (optional)


  1. Combine first 8 ingredients and hand whisk together in a mixing bowl until blended.
  2. Mix in mashed banana.
  3. Spoon a little less than 1/4 a cup (about 2 tablespoons) of batter for each pancake onto a hot nonstick skillet or griddle.
  4. Turn pancakes when tops start to bubble (about 1 to 2 minutes). Flip and repeat.
  5. Top with more banana slices and maple syrup (optional)
  6. Enjoy!


  • Serves 4 (serving size 3 pancakes)
  • Serve warm with added banana and maple syrup for optimal taste
  • List of gluten free brands I used is in text above, not on this recipe card
  • Keep leftovers in refrigerator for 3 to 5 days
  • Freezes well (Great for meal prepping!)

Keywords: Vegan Pancakes, Gluten Free Pancakes, Banana Pancakes, Buckwheat Pancakes, Vegan Breakfast, Gluten Free Breakfast

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