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Buckwheat Banana Protein Pancakes

My twin sister and I absolutely love indulging in a delightful stack of pancakes, and one of our all-time favorites is the banana buckwheat pancakes.

These pancakes are not only a scrumptious treat but also come with added benefits—they’re high in fiber, gluten-free, and dairy-free, ensuring a happy and satisfied belly!

Enjoy!! 🙂

Prep Time

5 Minutes

Cook Time

15 mins

 

Total Time

20 Minutes

 

Servings

2 to 4 servings

Ingredients

Pancake Batter:

  • 1 cup buckwheat flour
  • 1 tablespoon coconut sugar (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup almond milk (or any plant-based milk)
  • 1 ripe banana, mashed
  • 1 tablespoon coconut oil (or other oil of choice)
  • 1 teaspoon vanilla extract
  •  

Topping & Frosting Options:

  • Maple Syrup
  • 1 scoop of  chocolate Vegan Protein Powder mixed with 1/4 cup of dairy free milk.
  •  2 tbsp of PBfit mixed with 2 tbsp of water or dairy free milk.
  • Spread any kind of nut butter
  •  Top with berries or sliced bananas of any kind.
  • Sprinkle Lakanto Powder Sugar
  • Shredded Coconut

Directions

  1. In a large mixing bowl, whisk together the buckwheat flour, sugar (if using), baking powder, baking soda, and salt.

  2. In a separate bowl, mash the ripe banana and add the almond milk, coconut oil, and vanilla extract. Mix well.

  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

  4. Let the batter rest for a few minutes to allow the baking powder to activate.

  5. Heat a non-stick skillet or griddle over medium heat. If needed, lightly grease it with additional coconut oil.

  6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown.

  7. Continue until all the batter is used.

  8. Serve the pancakes warm with your favorite toppings, such as sliced bananas, berries, maple syrup, or a sprinkle of nuts.

Print

Buckwheat Banana Protein Pancakes

Course Breakfast, Dessert
Cuisine American
Keyword Dairyfree, Glutenfree, pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Kimberly Althauser-Lucas

Equipment

  • Non-stick cooking pan
  • Spatula

Ingredients

Pancake Batter:

  • 1 cup buckwheat flour
  • 1 tablespoon coconut sugar optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup almond milk or any plant-based milk
  • 1 ripe banana mashed
  • 1 tablespoon coconut oil or other oil of choice
  • 1 teaspoon vanilla extract

Topping & Frosting Options:

  • Maple Syrup
  • 1 scoop of chocolate Vegan Protein Powder mixed with 1/4 cup of dairy free milk.
  • 2 tbsp of PBfit mixed with 2 tbsp of water or dairy free milk.
  • Spread any kind of nut butter
  • Top with berries or sliced bananas of any kind.
  • Sprinkle Lakanto Powder Sugar
  • Shredded Coconut

Instructions

  • In a large mixing bowl, whisk together the buckwheat flour, sugar (if using), baking powder, baking soda, and salt.
  • In a separate bowl, mash the ripe banana and add the almond milk, coconut oil, and vanilla extract. Mix well.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  • Let the batter rest for a few minutes to allow the baking powder to activate.
  • Heat a non-stick skillet or griddle over medium heat. If needed, lightly grease it with additional coconut oil.
  • Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown.
  • Continue until all the batter is used.
  • Serve the pancakes warm with your favorite toppings, such as sliced bananas, berries, maple syrup, or a sprinkle of nuts.

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