Can’t get enough pancakes? There are so many versions but these buckwheat pancakes are naturally gluten-free because buckwheat is not actually a grain and does not contain gluten.
Buckwheat is actually a seed that is high in fiber and protein. With added oats, you’ve got one dynamite heart-healthy pancake.
The one thing you don’t want your pancakes to be is dry and the addition of banana and applesauce helps do the trick in this delicious buckwheat pancake recipe.
Don’t be put off about making these from scratch. It really doesn’t take long and you can make a big batch of batter and enjoy these babies for a few days.
You can even freeze these (make sure to separate each pancake with parchment to prevent them from sticking to one another) and store them in a freezer safe container or freezer bags and you have pancakes ready to warm and go anytime!
Here’s a few more alternatives to traditional recipes:
Top with banana, any kind of berry, a little maple syrup or applesauce, and a few walnuts or mixed nuts. Perfect morning pick me up, and you can feel good about serving your kids these, are they are packed with nutrition and flavor with no added fats or artificial sugars.
A little tip: If you don’t have applesauce on hand, you can just blend an apple (keeping the peel on, seeds removed) with a dash of cinnamon. Voila! Fresh applesauce to mix into your batter.
I’d love to hear your feedback in the comments below for this Buckwheat Pancakes recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
- 1 cup buckwheat flour
- 1/4 cup cornmeal
- 1/2 cup oatmeal old fashioned or instant will work
- 1 tablespoon baking powder
- 1/4 teaspoon sea salt or to taste
- 1 teaspoon Ceylon cinnamon
- 1-1 1/2 cup non-dairy milk
- 1 large banana frozen or fresh (about 1/2 cup)
- 1/2 cup applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup optional
- 1/2 cup chopped walnuts or mixed nuts
- 1 cup blueberries frozen or fresh
- Mix all of the dry ingredients, buckwheat through cinnamon.
- If using a fresh, ripe banana, mash it with a fork in a bowl first. Then, mix it in the rest of the wet ingredients, non-dairy milk through maple syrup. (defrost frozen banana in the microwave first.)
- Pour the wet ingredients into the dry and mix until just combined. Let sit for a minute. The batter will be pretty thick, but you can add a little more non-dairy milk if it’s too thick.
- Heat a non-stick pan (*see note below) Add a little non-stick spray to a metal pan if using. Drop about 2 large spoonfuls of batter onto the pan. Because the batter is thick, spread them out with the back of the spoon. Flip when edges seem dry.
- Don’t overcook. This can lead to dryness.
- Remove to a plate and serve with blueberries, sliced banana, maple syrup (or more applesauce) and nuts.