Vegan Baked Buckwheat Banana Pancakes

best-vegan-buckwheat-pancakes

These Vegan Buckwheat Banana Pancakes are my new go-to pancake recipe. The batter can be whipped up in 10 minutes or less, and they’re naturally gluten-free, dairy-free, and egg-free. They’re even grain-free, if you consider the fact that buckwheat is a seed-like grain, similar to quinoa and amaranth, and doesn’t grow on grasses the same way cereal grains do.

Buckwheat consumption has been linked to lower blood sugar levels in diabetics (source), as well as lowering blood pressure and improving cholesterol levels. (source) I love working with buckwheat flour, particularly freshly ground buckwheat groats, because you don’t have to mix it with other flours or starches, as you have to do with many other gluten-free flours. You can buy buckwheat flour at many grocery stores now, but I prefer to grind my own buckwheat groats because the flavor isn’t as bitter and the color is a little more appealing.

storebought-buckwheat-vs-ground

The hulls are included in most store-bought buckwheat flours, giving it a dark bluish-gray hue, as seen in the pancakes on the left. The pancakes on the right are made with freshly ground buckwheat groats.

I tested this recipe using both the store-bought flour, and my homemade flour that I quickly ground in a coffee grinder. Making my own flour took only 30 seconds, and I think the difference is worth it– but the choice is up to you!how-to-grind-buckwheat-flour

These easy vegan pancakes taste so good that you really don’t need to serve them with syrup. You certainly don’t need as much syrup as you see in the photos I took… my husband was my “photo assistant” for this shoot, and he got a little carried away with the pouring. Ha! I actually grew up putting peanut butter on my pancakes and waffles instead of syrup, and my toddler son likes to walk around eating them plain with his hands, as if they were a slice of bread. So, serve them as you like!

One more thing to note, is that I really love baking these pancakes instead of pan-frying them. Baking them means you can cook all 6 pancakes at once– which is a huge time-saver– and it also means you don’t need to add extra oil to the recipe, because there’s no pan to grease. Simply use a silicone baking mat, or parchment paper, to prevent sticking. If you prefer to fry these in a pan, feel free to do so, but I love having the whole batch ready to go in just 15 minutes of baking time. I hope you’ll enjoy them, too.

vegan-gluten-free-buckwheat-pancakes

4.6 from 5 votes
Print
Vegan Buckwheat Banana Pancakes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
These Vegan Buckwheat Banana Pancakes are naturally gluten-free, dairy-free, egg-free, and sweetened only with fresh fruit. Bake them to save time and get breakfast on the table faster!
Course: Breakfast
Servings: 2
Calories: 107 kcal
Author: Detoxinista.com
Ingredients
  • 1/2 cup buckwheat flour (store-bought or ground groats)
  • 2 very ripe bananas , about 3/4 cup mashed
  • 2 tablespoons olive or coconut oil
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 2 teaspoons apple cider vinegar
Instructions
  1. Preheat the oven to 350ºF, if you plan on baking the pancakes. If you'd like to grind your own buckwheat flour, simply pour raw buckwheat groats into a coffee grinder and grind until a fine flour-like texture is achieved, about 30 seconds. Measure the flour after grinding.
  2. In a large bowl, mash the bananas (a few lumps are okay), then add in the ground buckwheat flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a fairly uniform batter. It will be slightly thicker than traditional pancake batter, not quite as runny.
  3. To bake the pancakes, scoop the batter using a scant 1/4 cup measure, creating about 6 evenly sized mounds on a large lined baking sheet. Use the back of a spoon to spread the pancakes out, creating pancakes that are roughly 5- or 6-inches in diameter, and about 1/4-inch thick. Bake until the centers are firm, about 15 minutes at 350ºF.
  4. If you prefer to pan-fry the pancakes, pour the scant 1/4-cup of batter into a greased skillet over medium heat, and use the back of a spoon to flatten the pancake into your desired size and thickness. (About 5 or 6 inches wide) Allow the top to bubble and the edges of the pancake to dry, about 4 or 5 minutes, then flip and cook through on the other side.
  5. Serve warm, with fresh fruit and pure maple syrup, if desired.

baked-pancakes

This recipe makes 6 pancakes, enough to serve 2 people. Feel free to double or triple the recipe to have extras! I think these would keep well in the fridge for up to a week. I haven’t tried freezing them yet, but I imagine they would freeze and thaw well, too.

Reader Feedback: Do you like working with buckwheat flour, too? Let me know if you want to see more buckwheat recipes in the future!

Share:
Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

22 thoughts on “Vegan Baked Buckwheat Banana Pancakes

  1. Betsy

    The recipe looks delicious, but do you have one for buckwheat pancakes without banana? I can’t eat those either! 🙁

    Reply
  2. natalia

    Megan , LOVE buckwheat and yes please more recipes using it !

    do you think it’s necessary to soak buckwheat like we do with nuts ?……

    thank you so much !

    natalia

    Reply
  3. Erin Long

    I have a lot of buckwheat hot cereal from Bob’s Red Mill. If I made that into a flour do you think that would work? I’ve actually had trouble finding buckwheat groats 🙁 these look amazing. Thanks for a great recipe!

    Reply
    1. Gwen

      I tried grinding Bobs cereal this morning and it seemed fine to use, but I haven’t anything to compare it with. Pancakes turned out well and I covered them in blueberries to eat!

      Reply
  4. Elizabeth

    I haven’t used buckwheat flour before but I think I might try this recipe. I really like the idea of baking them in the oven instead of pan frying. I haven’t made pancakes in years as i can only eat 2 at the most but I did try some with banana in them & almond flour but they stuck to my pan & I wasn’t sure when they were cooked. I ate them & they tasted OK but didn’t’t look too pretty.

    Reply
  5. Yma

    My kids requested breakfast for dinner tonight, great timing on this post! My husband was hesitant because he doesn’t like buckwheat flour. Thankfully we had some groats on hand. These pancakes were a hit all around, even with my husband – a self-proclaimed food snob. We will definately make again. Thanks for all your great recipes 🙂

    Reply
  6. nina

    great easy recipe, thanks! can we sub another sweetener/binding agent combo for the banana? And to be able to bake these…genius!

    Reply
  7. Erin

    Made these this morning for my toddlers and they inhaled them!! So easy to make and I love that I can bake them!

    Reply
  8. Pep's Free From Kitchen

    I’ve used buckwheat flour extensively and found it to be the most versatile of the free-from flours. Whether as a single use or in combination with others I think buckwheat is far and beyond my favorite. The pancakes look amazing, I must try them. Thanks.

    Reply
  9. Karen

    Made these today! ground my buckwheat groats and only used 1 Tbsp of oil plus 1 Tbsp of pumpkin puree. Baked and consumed! they were soooo good! having allergies to dairy, gluten, egg and soy, these are perfect for breakfast! going on my breakfast rotation!! i love all your recipes so thanks for sharing with all of us!!!!

    Reply
  10. Lea

    I made this recipe twice this morning, trying to get it to turn out, but would not suggest frying them to anyone. I have never had luck with the combination of banana and buckwheat before, as they tend to stick no matter what pan I use, no matter what temperature. This was no exception. No matter how I tried, I still ruined a good pan in the process of trying to fry these. Good flavor, but will not be making again unless I have parchment paper.

    Reply
    1. Tammy

      Lea, we use a cast iron pan and lots of coconut oil. It takes a lot of spatula work, but it doesn’t stick. We do use other flours in combo with the buckwheat — we usually use sorghum, garbanzo and cornmeal along with the buckwheat. Good luck!

      Reply
  11. Donna

    Made pancakes yesterday. UNBELIEVABLY GOOD! Could not stop eating them but had to control myself after four. Made five batches and froze. Sweet flavor, great taste, without a doubt best gluten free pancake I’ve ever had. I would love more buckwheat recipes. I shared the recipe right away with all I know who eat gluten free and the fact it’s vegan makes it even better.
    Thank you!

    Reply
  12. T

    These have become an almost daily breakfast for my nursing son and I due to his allergies to many things, including dairy, eggs, nuts, gluten, and oats. The ground groats (or I imagine cereal) work totally different than the store-bought buckwheat flour here. Now I’m actually having success! And baking them is so great! For those who’ve asked, I’ve successfully made these with puréed sweet potato and added a bit of psyllium husk to help with binding. By the way, our other almost constant is your Shamrock Shake. Sooooo good!!!! I’d love more vegan buckwheat recipes. Thanks!

    Reply
  13. Trish

    Awesome! Made breakfast for dinner and my four kids and husband gobbled them all up! Added walnuts and blueberries! Yum! Thank you as my son and I have many good allergies. These were easy and delicious!

    Reply
  14. Erin L

    I agree, the store bought flour was NOT as good as home-ground. Too dry and packed in, I think. Taste was good but drier with store bought. A FAVORITE with homemade flour!!! Love these. And love baking them, too! So easy.

    Reply
  15. Lizbeth

    Great and easy recipe! I used frozen ripe bananas so I didn’t add the water called for in the recipe. Also I used Pure Living organic buckwheat flour and I’m very happy with the results. They turned out a beautiful tan color and not a bitter aftertaste at all. I forgot to turn them over half way through and they turned out just fine. My celiac sister absolutely loved them!
    I went ahead and made the buckwheat banana muffin recipe from Detoxinista the same day with amazing results, although I did add chocolate chips to those:)

    Reply
  16. Jessika Brandt

    Made them this morning and they were wonderful 🙂 My family loved them.
    Thanks for the great recipe.

    Reply

Leave a Reply

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