A stack of fluffy buckwheat banana pancakes crowned with colourful fruity toppings always impresses. This easy plant-based gluten-free pancake recipe is very adaptable, it can be flavoured with different ingredients and smothered with numerous topping combinations; definitely a winner in my recipe book.
I have used this recipe in situations where cooking them to order wasn’t possible. Buckwheat Banana Pancakes will keep in the fridge upto 3 days, all they need is 10 to 20 seconds in the microwave to revive them, then just top and serve.
Buckwheat Banana Pancakes
- 160g buckwheat flour
- 1 medium banana
- 1 – 2 Tbsp Agave syrup or a homemade date syrup
- 120ml coconut water
- 120ml unsweetened plant-based milk
- 1 Tbsp baking powder
- pinch sea salt
Spiced Oaty Apple pancakes
- 1 grated granny smith apple
- 1/2 quick cook oats
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
Chia and lemon pancakes
- 2 Tbsp chia seeds
- Zest of 1 lemon
- Juice 1 lemon
- 1 tsp vanilla essence
Lime and Coconut
- 1/2 cup desiccated coconut
- Zest 1 lime
- Juice 1 Lime
The varieties and possibilities are infinite, occasionally you may need to add more liquid or buckwheat flour if the mixture is too dry or wet, but with practice you should be able to easily create your own recipes and new family favourites.
Combine and blend all ingredients using a blender food processor or stick blender until smooth.
Cook at this point or add flavouring before continuing.
Lightly oil a heavy-based fry pan or griddle and bring to a medium heat.
Pour 1/4 cup of the pancake batter on to the frypan or griddle over or if you prefer a no-oil version use a non-stick frypan.
They are ready to turn over when air bubbles appear on the surface and a skin starts to form. Reduce the temperature if they burn before cooking on the surface.
This base recipe makes 10-12 pancakes, with flavourings this recipe makes 10-16 pancakes, enough for 3 or 4 people depending on appetite.
Just use your imagination or you could try a few of these:
Orange, pomegranate and pistachio