These buckwheat banana pancakes are soft, fluffy, and full of flavor. Made with simple ingredients, they come together quickly and make the perfect breakfast.
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My tip is to make a double batch of these pancakes. They are so good, they will be gone in minutes!
And if you enjoy healthy breakfast recipes, be sure to try my beetroot hummus and garlic hummus. Both are easy to make, delicious, and protein-packed so you stay feeling full for longer!
ingredients
These fluffy buckwheat pancakes are made from over-ripe mashed bananas, an egg, buttermilk, vanilla extract, and milk (I used almond milk).
For the dry ingredients, we are going to be using some buckwheat flour, baking powder, cinnamon, and a pinch of salt.
The buttermilk reacts with the baking powder making the pancakes rise beautifully. It also helps keep the pancakes soft and fluffy.
how to make buckwheat banana pancakes
Combine the wet ingredients in a bowl ( egg, buttermilk, milk and vanilla extract).
Sieve in dry ingredients (buckwheat flour, baking powder, cinnamon, and salt).
Combine the dry and wet ingredients until you obtain a smooth batter.
Cook until bubbles form and the edges start to set, flip and cook the other side for about 3 minutes, until golden brown.
And that's it, you just made some fluffy and delicious buckwheat pancakes!
optional add-ins
Feel free to add your favorite add-ins:
- Blueberries or raspberries
- Shredded cheese
- Orange or lemon zest
- Raisins
- Chocolate chips
- Raspberries
serving suggestions
In addition to serving these pancakes with maple syrup, honey or powdered sugar, I like to spruce things up a bit and serve them with some:
storing leftovers
Store leftover pancakes in an airtight container in the fridge for 5-7 days.
To freeze, lay out the pancakes individually in a parchment paper-lined baking tray. Once frozen, you can then transfer and store them in airtight bags.
other pancake recipes
- Cottage Cheese Banana Pancakes
- Vibibi - Swahili Rice Pancakes
- Pannekoek - South African Pancakes
more delicious recipes to love
📖 Recipe
Buckwheat Banana Pancakes
Equipment
Ingredients
- 2 medium very-ripe bananas, mashed
- 1 egg
- ⅓ cup buttermilk
- ¼ cup milk of choice
- ½ teaspoon vanilla extract
- 1 cup buckwheat Flour
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- a pinch of salt
- 2-3 tablespoon cooking oil
Instructions
- Combine egg, buttermilk, milk and vanilla extract in a bowl.
- Sieve the buckwheat flour, baking powder, cinnamon, and salt into the bowl. Whisk until smooth and combined.
- Heat a skillet on low heat then add a splash of oil.
- Spoon 2-3 tablespoons of batter into the skillet. Gently spread out batter using a spoon, if needed.
- Cook until bubbles start to form and the edges turn golden, about 3-4 minutes. Flip and cook the other side until golden brown, approximately 3 minutes.
- Transfer to a plate and serve warm with some maple syrup, or your favorite toppings.
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