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
Buckwheat Pancakes
Ingredients
- 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
Instructions
- 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.
Really yummy! Thank you
Does this recipe call for oat flour, old fashioned rolled oats, or instant oats?
Actually all of those would work, but I like using old fashioned rolled oats for a little extra fiber.
What do 3 servings consist of? 1 pancake? 3? As a diabetic on insulin, I need to know what makes 64 carbs per serving. Also, my husband and I love your blog, but we both find the low-contrast text almost impossible to read. Even after increasing the size on my screen, it was difficult to see what I was typing. Thank you for your delightful recipes and photos!
I understand your need to know the carbs! Serving size is always tricky. Basically it’s 1/3 of the total recipe so if you make 9 pancakes, one serving would be three. Not sure that helps. I will update the nutrition label soon to something like serving size, 3, 5″ pancakes, that should help. And, thanks for the feedback on the font. I’ve been considering using another one already. Unfortunately, the comment area font is something separate. Not sure if I can change that, but I’m going to check. All the best.