Banana Buckwheat Pancakes (Gluten-Free)

Fluffy banana buckwheat pancakes are a gluten-free way to start your morning! Buckwheat pancakes are naturally sweetened with bananas for a taste the whole family loves, plus easily adaptable to a vegan, dairy-free recipe!

Is Buckwheat Flour Gluten-Free?

With its deceiving name, buckwheat actually does not contain any wheat and is a gluten-free grain. Similar to quinoa and amaranth, it is considered a pseudocereal, meaning the grain comes from seeds or plants, rather than grasses.

Buckwheat may be used for tea, groats, flour, and noodles. Groats are commonly cooked into a porridge or toasted as a crunchy topping. Buckwheat flour is commonly used in gluten-free crepes, a popular French street food.

The growing popularity of this grain, has caused an emergence of many buckwheat pancake recipes. However, many recipes combine half wheat flour with buckwheat flour, so they are not gluten-free.

To make gluten-free pancakes, use 100% buckwheat flour or a combination of gluten-free flour, almond flour, or oat flour with the buckwheat flour. For a traditional style pancake, use this community-favorite fluffy buttermilk pancake with gluten-free flour.

Fluffy Buckwheat Banana Pancakes

To make fluffy buckwheat pancakes with banana, I use a trick to simplify and speed up the process. In fact, I love this method so much, I use it for other gluten-free pancake recipes, such as flourless pancakes and almond flour pancakes.

Using a blender or food processor to mix banana pancake batter, purees the fruit smoothly as it mixes with the other ingredients. It eliminates the need to mash the bananas separately, and achieves a finer consistency, yielding fluffy buckwheat pancakes.

If you do not have a food processor or blender, though, they may also be mixed by hand. Simply mash the bananas with a fork, whisk in the wet ingredients, then stir in the dry ingredients. Fluffy buckwheat and banana pancakes are delicious either way!

Ingredient Tid Bits

• Buckwheat Flour – This pancake recipe uses 100% buckwheat flour so they are naturally gluten-free. It comes in two forms, light or dark, which means the grain was hulled or not. I prefer the light flour for a more neutral taste, but either may be used.
• Bananas – Use spotted, ripe bananas for more pronounced, sweeter banana flavor.
• Milk – Regular, dairy-free milk, or buttermilk may be used, which adds a tangy flavor.
• Oil – Any preferred oil, such as canola, coconut oil, or grapeseed oil. Melted butter also works in place of oil.
• Egg – To make vegan pancakes, omit the egg, but they will be a little denser and not as fluffy. To offset this, replace the egg with a flax egg.
• Cinnamon (optional) – Sometimes I add a touch of cinnamon for a warm, spiced flavor.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. If making in a food processor or blender, place all the ingredients inside and puree until smooth and no large lumps remain. To make by hand, mash the bananas in a large bowl. Whisk in the wet ingredients and then stir in the buckwheat flour, baking powder, and optional cinnamon.
2. Heat a griddle or skillet over medium heat. Once it is hot, grease the pan with butter or oil.
3. Pour or spoon a small cup of batter onto the griddle and cook until bubbles appear. Flip the pancakes and continue cooking on the other side.
4. Transfer the pancakes to a cooling rack, serve immediately, or keep the batch warm in a low oven until ready to serve.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa