Fluffy banana buckwheat pancakes are a healthy, 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!
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, optional cinnamon, and salt.
Heat a nonstick griddle or large nonstick pan over medium heat. When hot, grease with oil, coconut oil, or butter, and pour the batter on the griddle. Cook until bubbles appear, about 2 minutes. Flip continue cooking on the other side.
Transfer the pancakes to a cooling rack, serve immediately, or keep the batch warm in a low oven until ready to serve.
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Notes
Vegan AdaptationsOmit the egg, but they will be a little denser and not as fluffy. An egg replacer, such as a flax egg may be alternatively used. Replace the milk with a non-dairy alternative, such as almond milk.