Light and fluffy pancakes that are really easy to make and even easier to eat! Buckwheat flour provides a lovely nutty undertone that is beautifully complimented by banana and cinnamon, and means these pancakes are really nutritious, gluten and grain free, as well as being vegan. Perfect for brunch, and especially delicious when drowned in maple syrup.
Pancake day is fast approaching, and although I am firmly of the belief that pancakes are for life, not just for pancake day, it seems as good a time as any to share with you my new pancake recipe obsession.
I use buckwheat flour in quite a lot in my recipes (see my buckwheat brownie cookies, galette and tofu scramble recipe, or my saucy chocolate pud for examples). It’s really nutritious and surprisingly versatile. It has quite a nutty and slightly sour flavour, and paired with the right ingredients it can add a really tasty extra dimension to bakes. Plus, as buckwheat is a seed rather than a grain, it’s completely gluten-free, and most importantly, works wonders in pancakes.
In this recipe I use mashed banana as an egg replacement. It keeps the pancakes lovely and moist and adds a bit of binding power, as well a bringing some fruity sweetness. Some baking powder, salt, maple syrup, oil, vanilla essence and non-dairy milk complete the minimal ingredients list, along with ground cinnamon, which is technically optional but really delicious.
How to make buckwheat, banana, and cinnamon pancakes
If you were really strapped for time, you could just put all of the ingredients in a blender and whizz until smooth, however your pancakes would not necessary be as light and fluffy as they could be. I prefer the hand-mixed method, which barely involves any more effort, but has excellent results.
In a bowl, roughly mash the banana into a lumpy paste – it doesn’t have to be smooth. Then add the rest of the wet ingredients; non-dairy milk of choice, maple syrup, vanilla essence and melted vegan butter or oil, and whisk together.
In a larger mixing bowl, sieve in the dry ingredients; buckwheat flour, baking powder, salt and cinnamon. Give a quick whisk so everything is evenly distributed and then whisk in the wet ingredients until you have a smooth batter.
The batter should be easily pourable, but thick enough so that if you take a spoonful of batter and pour it back into the bowl, it will leave a trail which will hold its shape for a few seconds (see the central picture above).
Put a non-stick frying pan over a medium heat and once hot, add a small amount of oil or butter to coat the bottom of the pan. It is an irrefutable rule of pancake making that the first one will turn out a bit rubbish, so just start with one and make it on the small side. After a couple of minutes you should start to see some bubbles forming on the top of the pancakes. When there are a few of these and they start popping, it’s time to flip. You want the pancakes to be a beautiful golden brown on each side.
Transfer to a plate and cover with a tea towel to keep warm while you cook the rest of the pancakes. For medium-sized pancakes I usually use a quarter cup measure (60ml or 4 tbsps).
There are no rules when it comes to pancake toppings, but here are a few of my favourites to whet your appetite:
- Sliced banana, with blueberries, pumpkin seeds, almond butter and maple syrup
- Sliced banana and vegan chocolate spread (best with pancakes that are piping hot so the chocolate spread melts a little)
- Fresh fruit, coconut yogurt and maple syrup
- Peanut butter and jam
- Blueberries, maple syrup and caramelized pecans (toast pecans for a minute or two after cooking your pancakes and add a splash of maple syrup and a pinch of salt. Stir to coat and remove from the heat).
I hope this provides some inspiration – you can comment below with any more topping ideas! Please let me know if you give these a try, any feedback is really appreciated. You can leave a comment or a rating using the stars at the top of this post, or tag me on Instagram or Twitter @greedybearbakes.
Buckwheat, Banana, and Cinnamon Pancakes
Light and fluffy pancakes with a delicious nutty undertone
Vegan, Gluten-free, Grain-free, Nut-free, Soya-free option
- 1 medium banana (100–110g in weight)
- 200ml (⅔ cup + 3 tbsp) non-dairy milk of choice
- 1 tbsp maple syrup
- 2 tsp melted vegan butter or oil + extra for frying
- 1 tsp vanilla extract
- 150g (1¼ cups) buckwheat flour
- 2 tsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp salt
- In a small mixing bowl, roughly mash 1 banana with a fork, then whisk in 200ml non-dairy milk, 1 tbsp maple syrup, 2 tsp melted vegan butter and 1 tsp vanilla extract.
- In a larger mixing bowl, sieve in 150g buckwheat flour, 2 tsp baking powder, 1½ tsp ground cinnamon and ½ tsp salt. Whisk together.
- Put a non-stick frying pan over a medium heat. Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter. It should be easily pourable, but thick enough to leave a trail in the mixture, which holds its shape for a few seconds when you drizzle some from a spoon. If it seems a little thick add an extra tablespoon of non-dairy milk.
- Put a small knob of vegan butter or a splash of oil in the frying pan so the base of the pan is just coated. For a medium sized pancake, add approximately 60 ml (4 tbsp or ¼ cup) batter to the frying pan. After a couple of minutes you should see bubbles appearing on the top, and when these start to pop, flip the pancake and cook for another two minutes or so on the other side, until golden brown. Transfer to a plate and cover with a tea towel to keep warm while you repeat with the remaining batter.
- Each immediately with whatever toppings you desire.