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.


4.7/5 (3 Reviews)

Banana Buckwheat Pancakes

Prep Time

Cook Time



4 people


  • 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)


  1. In a food processor combine all the ingredients (except the coconut oil) and mix well into a smooth batter.
  2. 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.
  3. Once you see bubbles appear in the batter its time to flip over and cook the other side.
  4. 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.


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  1. M on July 11, 2018 at 8:32 pm

    Can this be made with flax milk? Thank you.

    • Sharon Selby on July 12, 2018 at 11:18 am

      Yes that would be a great option or hemp seed milk would be lovely too. Sharon xx

    • Sharon Selby on July 12, 2018 at 11:19 am

      Yes is definitely can and hemp seed milk would also be a great option.

      • Iryna on November 29, 2020 at 1:59 pm

        Sharon, these are the best gluten and dairy free pancakes I’ve ever made! Game changer! Kids love love them! Thank you so much.

        • Sharon Selby on November 30, 2020 at 8:26 am

          That’s so great to hear! Well done for trying them out. Thank you for sharing your feedback. Sharon xx

  2. Andrea Mcintyre on October 2, 2021 at 6:44 am

    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!

  3. Danny on November 30, 2022 at 12:44 am

    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?

    • Sharon Selby on November 30, 2022 at 9:28 am

      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.

  4. April on November 30, 2023 at 7:33 am

    Please could I ask what sort of frying pan you use to make these? I’ve tried in a stainless steel and ceramic and they keep sticking and end up a total mess (a delicious mess however)… Do you have any recommendations? I used to make them in a non stick pan and they were divine but I am really trying to change all my cookware to non-toxic.

    • Sharon Selby on November 30, 2023 at 10:10 am

      Hi April. It happens to me as well. With a stainless steel pan its all about getting the heat perfect to avoid it sticking. It would work 2/10 times. So I have gone back myself to nonstick. I just buy a high quality one and dont let it reach too hot where the pan is smoking. Hope this helps. Sharon xx

      • April on November 30, 2023 at 7:42 pm

        Thankyou so much for the advice!

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