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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 grain-like seed, similar to quinoa and amaranth, and doesn’t grow on grasses the same way cereal grains do. If you love my Buckwheat cookies, you’ll love these, too!

stack of baked buckwheat banana pancakes with blueberries, bananas, and syrup on top

Benefits of Buckwheat

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. (Especially in these vegan buckwheat pancakes, if you look at the photos below!)

store bought buckwheat versus ground buckwheat pancakes

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Store-Bought vs. Homemade Buckwheat Flour

Buckwheat hulls are included in most store-bought buckwheat flours, giving it a dark bluish-gray hue, as seen in the pancakes on the left above. The pancakes on the right are made with freshly ground buckwheat groats, and look a little more appealing for kids or picky family members.

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!ground buckwheat flour

How to Make Buckwheat Pancakes

These vegan buckwheat pancakes are an easy one-bowl recipe that you can stir together in less than 10 minutes. I like to start by mashing the bananas in the bottom of the bowl with a fork, then you add in the rest of the ingredients and stir until a batter is formed!

buckwheat pancake batter on a baking sheet being put into the oven

I’m also lazy when it comes to pancakes, so I prefer to bake 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.

baked buckwheat pancakes stacked on a plate with blueberries, bananas, and syrup on top

vegan buckwheat pancakes with blueberries and banana

Vegan Buckwheat Pancakes

4.71 from 48 votes
These Vegan Buckwheat 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!
prep5 mins cook15 mins total20 mins
Servings:2

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

  • 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.
  • 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.
  • 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.
  • 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.
  • Serve warm, with fresh fruit and pure maple syrup, if desired.

Nutrition

Calories: 339kcal | Carbohydrates: 49g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 280mg | Potassium: 596mg | Fiber: 7g | Sugar: 16g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 2mg
Course: Breakfast
Cuisine: gluten-free, vegan
Keyword: vegan buckwheat pancakes
Nutrition information above is for 1/2 the batch (roughly 3 pancakes). This is automatically calculated using generic ingredients in a database, so it’s just an estimate and not a guarantee.

Recipe Notes:

  • 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.
  • If you need to use another type of gluten-free flour, I suggest starting with a different recipe. I have you covered if you need Coconut Flour Pancakes, Almond Flour Pancakes, Oatmeal Pancakes, or Vegan Oat Flour Pancakes.

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

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Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. 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.

    1. 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!

  2. 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!!!!

  3. 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.

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

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

  6. 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 🙂

  7. 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.

  8. 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!

    1. 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!

  9. 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

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

      1. I second betsy’s question- I don’t have good reactions to either bananas or apples 🙁 please let me know if you think of any alternatives. I’ll keep you all updated if I find substitutes!

          1. You can just mix buckwheat flour with water, add some salt and spices, and pan frie them. Very simple and tasty. I am not sure if the sweet version would be as tasty but this recepie with hummus and veggies makes perfect breakfast.