Banana Buckwheat Pancakes
Nothing beats pancakes with seasonal fresh berries and lashings of pure organic maple syrup for breakfast. And if you’re dealing with food allergies, nobody has to miss out. Aside from being gluten and dairy free, you can easily make this nut and egg free too.
These golden discs of goodness are packed with amazing nutrients. The chia seeds (which is purely optional) add a high dose of omega-3 fatty acids as well as calcium and magnesium to promote healthy bones and teeth. The buckwheat flour is great for digestion and acts as a prebiotic, feeding helpful bacteria in the gut.
Top Tips:
Cook a double or triple batch of pancakes on a leisurely Sunday morning and reheat leftovers during the week for a fast nutritious breakfast. To reheat these simply take leftover pancakes from the fridge and warm up in a frying pan (no need to add additional oil). These can keep in the fridge covered for 3 days.
Lunchbox Idea:
To make these lunchbox friendly, replace almond milk with an alternative dairy-free milk, add a dash of maple syrup to the batter and a generous handful of fresh or frozen berries and blitz up in the food processor along with all the other ingredients.
So simple. So nutritious. So delicious.
Enjoy!
Banana Buckwheat Pancakes
20mins
4 people
Ingredients
- 1 cup/125g buckwheat flour
- 1 1/2 cup/375ml almond milk or coconut milk (or any dairy-free milk)
- 1 banana
- 1 egg (optional)
- 1 table spoon chia seeds (optional for extra nutrients)
- 1 teaspoon vanilla extract
- coconut oil (for frying)
Instructions
- In a food processor combine all the ingredients (except the coconut oil) and mix well into a smooth batter.
- In the meantime add a teaspoon of coconut oil to a medium/hot pan and heat until the oil melts and spreads. Pour in some batter to form a pancake.
- Once you see bubbles appear in the batter its time to flip over and cook the other side.
- Repeat until you have finished the batter and enjoy warm with maple syrup and berries.
Recipe Notes
Allergy Information: Dairy Free, Wheat Free, Gluten Free, Tree Nut Free, Soy Free. Can be egg free.
8 Comments
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Can this be made with flax milk? Thank you.
Yes that would be a great option or hemp seed milk would be lovely too. Sharon xx
Yes is definitely can and hemp seed milk would also be a great option.
Sharon, these are the best gluten and dairy free pancakes I’ve ever made! Game changer! Kids love love them! Thank you so much.
That’s so great to hear! Well done for trying them out. Thank you for sharing your feedback. Sharon xx
Added 1t baking powder to lighten the texture. Used soy milk but flavour came through a bit strong, will use coconut milk next time. Used two bantam eggs instead of one standard egg. A good pancake batter, thank you. Made heaps!
My daughter loves these, but we are trying (sadly) to cut bananas from her diet right now. Have you ever made these with apples? I’m thinking steamed apples may work?
Hi Danny, these pancakes are amazing. We had them yesterday. The beauty of this recipe is that you can absolutely change it up to suit your needs. You can omit banana completely and the recipe will be delicious and you can also replace with apple puree. Even other purees like sweet potato and pumpkin work amazingly and great for gut health. So definitely try and let me know how you go. I recommend making a batch of apple puree yourself and storing a 1/2 cup size in batches for quick preps in the future.