Banana Buckwheat Pancakes

Banana Buckwheat Pancakes

These banana buckwheat pancakes are fluffy, hearty, and rich. The buckwheat and cassava flours are full of flavor, combined with the warm spices of nutmeg, cinnamon, and cloves the combination is naturally sweet. I like to use just ripe bananas that are the only source of sugar for this recipe. This creates a less sweet pancake but delicious all the same.

The more ripe the banana, the sweeter your pancakes. Bananas are a delicious addition to buckwheat which is has naturally earthy flavor and can easily overwhelm recipes. The cassava flour and other spices, additionally even out the strong buckwheat flavor in these delicious pancakes. As always, cook in plenty of butter and these can be enjoyed at any time of day. I have been making these pancakes every Sunday for a long time, I find them comforting, easy to make, and delicious every week. I hope you give these a try and enjoy them as much as I do.

Notes and Tips For Banana Buckwheat Pancakes:

• If you prefer to use regular flour, I still encourage trying the buckwheat flour as part of your recipe. It adds a ton flavor and wonderful texture. The regular flour can be substituted for the cassava flour.

• What toppings go with these pancakes? Any and everything! Peanut butter, butter, syrup, and fruit are all delicious additions.

• To get a crispy edge on all of your pancakes, use plenty of butter on the bottom of your pan. Pour the batter on the hot butter just as it finishes melting.

• If you find that your pan is smoking and you are not complete with making your pancakes, turn your stove off for a few minutes and wipe the bottom of your pan out before continuing.

• Add the milk in slowly! You may not need all if it if your bananas were extra mushy.

• This batter can be made up to one day in advance and stored in an airtight container. The bananas do have a tendency to over ripen, so I recommend using the batter within one day of storing it.

What Do Banana Buckwheat Pancakes Taste Like?

• Buckwheat has a nutty and earthy flavor. Buckwheat flour is made from ground buckwheat groats and can have a strong flavor is not paired with other flours or in this case, cassava flour and a banana. Buckwheat flour is very flavorful and I highly recommend giving it a try in your pancakes!

• Buckwheat is naturally gluten free also! Meaning buckwheat flour is a great option for make a healthy, gluten free pancake like these buckwheat and cassava flour pancakes!

Can I Make this Recipe For One Person?

• This is actually my favorite breakfast to make for myself on a work day and this recipe can easily be paired down! If you cut everything in half, except the vanilla, you will wind up with a good size portion for one person.

• Any leftover pancakes, actually taste quite good if toasted in a toaster and spread with some butter.

• If you are looking for another pancake recipe try my Oat Milk Pancakes! They are dairy-free and served with a homemade apple cinnamon syrup!

Ingredients For Banana Buckwheat Pancakes:

Recipe for Buckwheat Pancakes:

• 2 ripe bananas You can also use yellow or more firm bananas. They are slightly less sweet and may require more effort to mash.
• 2 eggs Eggs help hold the pancakes together and add extra protein!
• 1 tsp vanilla Vanilla adds flavor and depth to the pancakes.
• 1/2 cup Buckwheat flour Buckwheat flour is earthy and a little nutty.
• 1/2 cup cassava flour You can use oat flour, chickpea flour, or any other gluten free flour. You can even use regular all purpose flour if you wish.
• 1/2 tsp baking soda The baking soda helps give rise to the pancakes.
• 1 tsp cinnamon Cinnamon is a delicious spice with the buckwheat. You can leave it out also.
• dash of salt Salt balances the sweet bananas by enhancing their flavor.
• 1 cup almond milk (or milk of choice) . you can use oat milk, regular milk, or coconut milk also.
• 1/2 tsp nutmeg This spice is optional but adds a lot of flavor!
• 1/4 tsp ground cloves This spice is also optional but will add flavor!
• 2 tbs butter for cooking the pancakes. You can slso use coconut oil or olive oil.

How to Make Banana Buckwheat Pancakes:

1. Make the Pancake Batter:

2. Mash the bananas into a bowl. Using a fork to mash your bananas is the easiest method. It leaves a few chunks that taste great when the pancakes are all cooked.

3. Add the egg and vanilla and mix together vigorously.

4. In a separate bowl, combine all the dry ingredients and mix well. Add as little or as much cinnamon and other spices that you like! I always add a little extra of the cinnamon and nutmeg since I love the toasted flavors so much when cooked.

5. Add the dry ingredients to the egg, vanilla, and banana. The batter will be dry at this point.

6. Add the milk slowly, mixing with a fork as you go. You may not need all the milk if you like a thick pancake.

2. Cook the Pancakes:

1. Once your batter is made, begin heating a skillet over medium heat.

2. Once hot, add a little bit of butter. Pour about 1/4 cup of batter over the butter.

3. Flip the pancake once bubbles start to form on top and the edges just begin to pull away from the skillet.

4. Continue to cook until all the pancake batter is cooked.

5. The done pancakes are great kept warm in the oven or eaten as you go!

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Fluffy Buckwheat Pancakes

Yield: 2-3

This easy-to-make recipe for fluffy pancakes will surely be a highlight to your breakfast routine. The wonderful flavor of buckwheat is earthy, and nutty, bringing a little richness to your pancakes.

Ingredients

Pancake Batter

• 1/2 cup buckwheat flour
• 1/2 cup cassava flour
• 2 eggs
• 1 tsp vanilla
• 2 ripe bananas
• 1 cup almond milk (or milk of choice)
• 1 tsp cinnamon
• 1/2 tsp baking soda
• dash of salt (about 1/2 tsp)
• 1/2 tsp nutmeg (optional)
• 1/4 tsp cloves (optional)
• 2 Tbs butter for cooking

Instructions

Mix and Cook the Pancake Batter

1. Mash the bananas into a bowl.
2. Add the egg and vanilla and mix together
3. In a separate bowl, combine all the dry ingredients and mix well. Add as little or as much cinnamon and other spices that you like!
4. Add the dry ingredients to the egg, vanilla, and banana. The batter will be dry at this point.
5. Add the milk slowly, mixing with a fork as you go. You may not need all the milk if you like a thick pancake.
6. Once your batter is made, begin heating a skillet over medium heat.
7. Once hot, add a little bit of butter. Pour about 1/4 cup of batter over the butter.
8. Flip the pancake once bubbles start to form on top and the edges just begin to pull away from the skillet.
9. Continue to cook until all the pancake batter is cooked.
10. Cook to desired doneness and enjoy!

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What I Love About These Pancakes:

• These buckwheat banana pancakes are truly my go to breakfast. They are lightly sweet, easy to make, and so delicious! I love eating them as leftovers by toasting them and adding a little butter or peanut butter. They are a great breakfast since the buckwheat keeps you full!

• I think you will find yourself making these pancakes over and over again since they flavor is almost addictive and who doesn’t love pancakes every morning!

• If you love the flavor of buckwheat after trying these banana buckwheat pancakes, try a more savory buckwheat bake with my Gluten Free Buckwheat Crackers! These are homemade crackers that use buckwheat flour and a bunch of seeds to make a super healthy cracker at home.