Gluten free buckwheat banana pancakes are a nutrient dense breakfast. This six ingredient pancake is a hearty satisfying breakfast.
recipe originally published May 9, 2013
Gluten free buckwheat pancakes
Gluten free buckwheat banana pancakes are a hearty and satisfying breakfast.
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.
Prefer a savory breakfast? See more vegan breakfast recipes.
Six ingredient pancake 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.
More gluten free vegan pancakes:
- Spinach Pancakes
- Fluffy Cidermilk Pancakes
- Double Rich Chocolate Pancakes
- Egg Nog Pancakes
- Savory Tomato Protein Pancakes
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- In mixing bowl, whisk together buckwheat flour, hemp powder, rice flour, and baking powder.
- Add the mashed banana and cashew milk to the dry ingredients, stirring to just combine. Fold in chocolate chips, if using.
- Scoop batter onto a preheated 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.
dairy, egg, soy, oil, and gluten free, vegan
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Serving Size:3 pancakes
Amount Per Serving: Calories: 255Total Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gSodium: 122mgCarbohydrates: 23gFiber: 6gSugar: 8gProtein: 3g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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