Buckwheat Pancakes
These pancakes are so good topped with blueberries, sliced bananas and a drizzle of maple syrup. Easy enough for every day and great for company, too.
Servings Prep Time
3-4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
3-4 people 10 minutes
Cook Time
20 minutes
Buckwheat Pancakes
Buckwheat Pancakes
These pancakes are so good topped with blueberries, sliced bananas and a drizzle of maple syrup. Easy enough for every day and great for company, too.
Servings Prep Time
3-4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
3-4 people 10 minutes
Cook Time
20 minutes
Buckwheat Pancakes
Ingredients
  • 1 cup buckwheat flour
  • 1/2 cup cornmeal
  • 1/2 cup oatmeal old fashioned or instant will work
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 teaspoon sea salt or to taste
  • 1 tsp Ceylon cinnamon
  • 1-1 1/2 cup non-dairy milk
  • 1 large banana frozen or fresh
  • 1/2 cup applesauce
  • 1 tsp vanilla extract non-alcoholic preferred
  • 1 Tbl maple syrup optional
  • 1/2 cup chopped walnuts or mixed nuts
  • 1 cup blueberries frozen or fresh
Instructions
  1. Mix all of the dry ingredients, buckwheat through cinnamon.
  2. 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.)
  3. Pour the wet ingredients into the dry and mix until just combined. Let sit for a minute. Add a little more non-dairy milk if it’s too thick.
  4. Heat a non-stick pan (add a little oil spray to a metal pan if using) and drop about 2 large spoonfuls of batter onto the pan. Flip when edges seem dry.
  5. Don’t overcook. This can lead to dryness.
  6. Remove to a plate and serve with blueberries, sliced banana, maple syrup (or more applesauce) and nuts.
Nutrition Facts
Buckwheat Pancakes
Amount Per Serving
Calories 339 Calories from Fat 58
% Daily Value*
Total Fat 6.4g 10%
Saturated Fat 1.7g 9%
Cholesterol 0mg 0%
Sodium 729.6mg 30%
Total Carbohydrates 64.1g 21%
Dietary Fiber 7g 28%
Sugars 16.2g
Protein 9.5g 19%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com