Vegan Buckwheat Pancakes

I have the perfect solution for those pesky overripe bananas – banana buckwheat pancakes! These pancakes are gluten free, dairy free and refined sugar free. But they don’t compromise when it comes to taste. For any recipe to be popular in my house, my kids need to approve and they certainly did when it came to these light, fluffy and incredibly moist pancakes. Best of all, it took only 5 minutes to whip up the batter, and I’m all about easy recipes that don’t take too much time.

Buckwheat flour is a great option for those with gluten issues, and its low glycemic properties have made it very popular among diabetics. It’s easily available in most stores. A lot of people I know like to make buckwheat flour at home by grinding buckwheat groats (again easily available at stores). The main difference between using store bought buckwheat flour versus grinding groats to make your own flour, is that the former is ground along with the hulls which gives it a dark gray appearance. Buckwheat groats are already de-hulled, so when ground the color is much lighter. Luckily for me, my kids actually like the earthy taste of the store bought flour, so that’s what I used in this recipe. But if you like grinding groats, that will work just fine in this recipe. 

Vegan Buckwheat Pancakes

Recipe by theplantpaletteblogCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

10-12

pancakes

Prep time

10

minutes

Cooking time

15

minutes

1 bowl gluten-free vegan pancakes that are a perfect use for your overripe bananas

Ingredients

• 1 cup buckwheat flour

• 2 ripe bananas, mashed (3/4 – 1 cup)

• 1 flax egg (1 tablespoon flax meal mixed with 3 tablespoons warm water and set aside for 5 minutes until it becomes thickens)

• 1 tablespoon coconut oil or avocado oil

• 1/2 cup almond milk or any plant-based milk

• 1 teaspoon ground cinnamon

• 1 tablespoon coconut sugar

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• 2 teaspoons apple cider vinegar

Directions

• Whisk the buckwheat flour, baking soda, salt and cinnamon together in a large bowl.
• Mash the bananas well, then add the flax egg, oil, milk, sugar, vanilla and vinegar and mix well.
• Add the wet mixture to the dry and mix together until just combined.
• Heat a skillet and once medium hot, grease it well. Pour 1/4 cup of the batter onto the skillet and cook until bubbles appear on top. Flip and cook for 1-2 minutes on the other side.
• Serve warm with maple syrup and choice of fresh fruit and toppings.

Notes

• The coconut sugar in this recipe is optional since the bananas provide enough sweetness. I added it since my kids like sweeter pancakes.