gluten free vegan Buckwheat Hemp Banana Pancakes – a nutrient dense six ingredient recipe perfect for lazy Sunday breakfast, fancy brunch, even breakfast for dinner!
recipe originally published May 9, 2013
Buckwheat Hemp Banana Pancakes
During the summer months, I generally crave light and fresh foods. Still, I also crave warm and hearty choices, and whole grains with staying power. Bright sunny mornings have me opening all the windows and doors – letting the cool fresh air in.
A warm hearty breakfast goes well with a cool morning, and one that fills me up and keeps me satisfied until early afternoon is a must.
Nutrient Rich Breakfast
Thankfully, pancakes have a year-round appeal for me – winter or summer, pancakes just seem to go with weekends. Spring and summer pancakes might involve fresh fruit or even fresh vegetables, which is always a plus.
When creating a new pancake recipe, I try to meet several aspects – flavor, fluffy texture, nutrition and staying power. These are all of those things and more.
These pancakes are packed with the essentials. Buckwheat and hemp bring a good amount of protein and fiber to pair with a natural sweetness with the wholesome nutrition. A short ingredient list and tasty satisfying flavor make this one of my favorite vegan pancake recipes.
(see more vegan breakfast recipes here.)
Six Ingredient Recipe
I went through several test recipes and variations to get to this recipe – a hearty, naturally sweet pancake with a bit of fluffiness to balance the nutrient dense whole grain.
With a total of six ingredients, this is an easy vegan gluten free recipe using what you most likely have on hand. These pancakes have no added sugar, using a ripe banana as a natural sweetener.
Adding dark chocolate chips makes these pancakes even sweeter… so good, and like a completely new recipe with one added ingredient.
gluten free vegan pancakes:
Double Rich Chocolate Pancakes
Savory Tomato Protein Pancakes
should my Sunday pancakes with chocolate, or without?
Buckwheat Hemp Banana Pancakes
Buckwheat Hemp Banana Pancakes - a nutrient dense six ingredient recipe perfect for lazy Sunday breakfast, fancy brunch, even breakfast for dinner!
Ingredients
Instructions
- In mixing bowl, whisk together Buckwheat Hemp flour, rice flour, and baking powder.
- Add the banana and cashew milk to the dry ingredients, stirring to just combine. Fold in chocolate chips, if using.
- Scoop batter onto a preheated nonstick skillet over medium low heat.
- Flip when pancakes begin to bubble and cook other side (less than another minute).
- Serve warm, topping with fresh fruit, cashew butter, and maple syrup.
Notes
dairy, egg, soy, oil, and gluten free, vegan
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Arrowhead Mills Flour Buckwheat Organic, 22 oz - Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz. (Pack of 6)
- Navitas Organics Hemp Powder, 12 oz. Bag — Organic, Non-GMO, Cold-Pressed, Gluten-Free
- 365 Baking Powder, 10 Ounce
- Unsweetened Cashew Milk - 32 Fluid Ounces
- Enjoy Life Semi-sweet Chocolate Mini Chips Pck of 2 (Packaging may vary)
- Pyrex Glass Mixing Bowl Set (3-Piece)
- Spatula Whisk Set of 6
- Cuisinart Chef's Classic Double Burner Griddle
Nutrition Information:
Yield:
3Serving Size:
3 pancakesAmount Per Serving: Calories: 304Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 199mgCarbohydrates: 30gFiber: 9gSugar: 11gProtein: 9g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
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about Kristina:
Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Kristen says
This is such a creative recipe! They look perfectly fluffy. 🙂
Kelley says
These pancakes look awesome!! I’m going to make these this weekend!
allie @ Through Her Looking Glass says
Decisions, decisions, decisions…..I think I’d like to try these pancakes both ways. They look like a perfect back to school breakfast for my kids! Thanks Kristina!
Kim - Liv Life says
Nope… while I love chocolate, I don’t like it in my breakfast! The pancakes with the blackberries though?? Fabulous!!! Hope the day was a beautiful as you described. I’m envious of the “long” walk your pups take, mine would prefer to stay on a lap!
Kristina Sloggett says
I get it, chocolate isn’t always a natural breakfast choice (I happen to LOVE it, though). 😉 we have been walking the pups early every morning lately – they love it and SNOOZE all morning afterwards! 🙂
Kiersten @ Oh My Veggies says
I just got a bunch of hemp seeds from one of those box subscription thingies and now I know how I can use them! 😀
Kristina Sloggett says
we LOVE hemp seeds here – we have been using them as a (coconut) yogurt topping at breakfast – CRAZY good energy!
Chung-Ah | Damn Delicious says
What a great way to spend Sunday afternoon! I could get used to eating these pancakes every morning.
Kristina Sloggett says
I don’t know if I could have them EVERY morning, but at least every weekend 😉
foodwandeirngs says
Absolutely stunning pancakes. I am such a sucker for pancakes. What grabbed me here is the unique ingredients. I’ve tried buckwheat pancakes in the past but never with hemp. I got all the ingredients here and ripe bananas. Better get to work! 🙂
Kristina Sloggett says
Shulie, I look forward to hearing about yours if you make from scratch!
Eileen says
I think those are the hugest blackberries I’ve ever seen–and I’ve spent some time in the PNW, even! Such a perfect match with beautiful fluffy pancakes. 🙂
Kristina Sloggett says
I know, those berries were huge! and pretty good, for being early in the season.
Suzanne @RollWithIt says
Oh wow – these look SOOOOOO good and fluffy! I will have to try this sometime. We are planning crepes this Mother’s Day but I am very tempted by these pancakes….have a great weekend!
Kristina Sloggett says
thanks, Suzanne, hope your weekend was good too!
Sarah @ The Smart Kitchen says
I’m going to say….with PEANUT BUTTER chips. 🙂 [Or maybe cinnamon chips if you can find them?] Just to be difficult.
And because that sounds really good to me right now.
I’m waiting until you have made enough recipes using that cereal that I can open my box, that I still have from HLB Summit swag–which I had my brother pick up after I couldn’t go and mail to me (hint, hint regarding Vida Vegan ;)) and make them all in one fell swoop.
Kristina Sloggett says
I actually have some cinnamon chips, I think? 🙂 peanut butter would be good too… I happen to know the VVC swag bag will have a box of Erewhon as well…