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
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Arrowhead Mills Flour Buckwheat Organic, 22 oz -
Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz. (Pack of 6)
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Navitas Organics Hemp Powder, 12 oz. Bag — Organic, Non-GMO, Cold-Pressed, Gluten-Free
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365 Everyday Value, Baking Powder, 10 Ounce
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Unsweetened Cashew Milk - 32 Fluid Ounces
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Enjoy Life Semi-sweet Chocolate Mini Chips Pck of 2 (Packaging may vary)
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Pyrex Glass Mixing Bowl Set (3-Piece)
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Silicone Whisk Spatula Spoonula Brush Set of 6 - Red
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Cuisinart Chef's Classic Double Burner Griddle
Nutrition Information:
Yield:
3Serving Size:
3 pancakesAmount Per Serving: Calories: 304 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 199mg Carbohydrates: 30g Fiber: 9g Sugar: 11g Protein: 9g
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about Kristina:
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Kristen says
This is such a creative recipe! They look perfectly fluffy. 🙂