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Gluten Free
Buck-wheat Pancakes 



​For 6-8 pancakes 

  • 2 overripe bananas, mashed

  • 180 ml / 3/4 cup oat or nut milk

  • 2 tbsp coconut oil (olive or another light, liquid oil)

  • 1 tsp vanilla extract

  • 1-2 tbsp sweetener of choice (maple syrup, cane sugar, honey)

  • 120 grams / 3/4 cup buckwheat flour*

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp ground cinnamon

  • Coconut oil, for cooking


  1. In a large bowl, mash the bananas. Add the milk, oil, vanilla, and sweetener and whisk to combine.

  2. Add the flour, baking powder, baking soda, and cinnamon to the bowl with the banana mixture. Whisk to combine.

  3. Heat a large pan over medium heat. Once the pan is hot, 1/2 tsp coconut oil to the pan and let it melt evenly across the pan. 

  4. Scoop about 2tbsp of batter for each pancake into the now hot pan, and cook until you see bubbles forming around the edges before flipping, approx. 1 minute. Carefully flip and cook for another 45-1 minute on the other side, repeating until all of the batter is used.

  5. Keep the pancakes on a baking sheet in a warm oven (about 100 degrees(C) until the batch is finished.

  6. Serve with extra banana, vegan natural yoghurt, figs and maple syrup berries, or any toppings you like. The pancakes freeze well for up to three months.

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