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Banana Buckwheat Pancakes

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These light and fluffy buckwheat pancakes are naturally sweetened with banana and scented with cinnamon and nutmeg. The ultimate weekend breakfast recipe!

banana buckwheat pancakes pour shot

One of my favorite ways for getting ahead before a busy week is whipping up a hearty pancake breakfast on the weekend. Since pancakes are freezer friendly, I always double the batch to have breakfast ready to go later in the week. 

Banana Buckwheat Pancakes Easy Recipe

Since we do eat pancakes a bit more frequently, I try to make them as healthy as possible. For me, that means a couple things. First, I always use a whole grain flour such as buckwheat flour which is packed with protein, fiber and nutrients.

Banana Buckwheat Pancakes Breakfast Recipe

Second, I don’t add in any white sugar to sweeten the pancakes. Instead, I stir in a mashed, ripe banana that sweetens the stack naturally. Of course, you’re still more than welcome to drizzle with pure maple syrup but they are tasty on their own.

Banana Buckwheat Pancakes

When reheating from the freezer, I like to toast them in the toaster then spread on a little natural peanut butter. The topping options are limitless.

Your fork is waiting.

banana buckwheat pancakes pour shot

Banana Buckwheat Pancakes

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These light and fluffy buckwheat pancakes are naturally sweetened with banana and scented with cinnamon and nutmeg. The ultimate weekend breakfast recipe!
PREP: 10 mins
COOK: 20 mins
TOTAL: 30 mins
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Servings: 6

Ingredients
 

  • 2 cups buckwheat pancake mix
  • 2 cups milk
  • 2 large eggs
  • 1 banana mashed
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • maple syrup, butter and banana slices (optional to serve)

Instructions
 

  • Pre-heat nonstick griddle over medium-high heat.
  • In a medium bowl, whisk together all ingredients (pancake mix through salt.) If the batter seems too thick, add a little more milk or water.
  • Pour batter on hot griddle, working 1/2 cup at a time. Cook until pancakes are golden brown, about 2-3 minutes on the first side and 1-2 minutes on the second side. Serve with maple syrup, butter and additional banana slices if you wish.

Notes

Buckwheat tends to absorb the liquid as it sits so if the batter starts to get too thick to pour, simply add more milk or water.
Pancakes are very freezer friendly! Check out my tips for freezing and reheating pancakes

Nutrition

Serving: 2pancakesCalories: 373kcalCarbohydrates: 45gProtein: 18gFat: 14gSaturated Fat: 7gCholesterol: 103mgSodium: 380mgPotassium: 821mgFiber: 4gSugar: 17gVitamin A: 490IUVitamin C: 3.6mgCalcium: 418mgIron: 2.1mg

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Check out more healthy breakfast recipes on my Pinterest board!

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

6 Comments

  1. Hey,
    I read your post and just wanted to add some information.
    Buckwheat is NOT a whole grain. It is considered paleo which means
    it can not be a grain.
    Also, the ingredient you list is Buckwheat pancake mix. When you click on the
    product information you read that the mix uses a whole grain AND buckwheat.
    Just wanted to point that out because your post has personal thoughts written
    from you about using buckwheat for this pancake, like your only using one type of flour,
    when in fact your using two different ones.

  2. I went to college in the early-mid 70’s, in California, and all off the hippies ate buckwheat groats, and lentil loaf and you get my drift. I got so sick of buckwheat, even the smell, but when I made pancakes for my kids when they were growing up, I loved using buckwheat flour. And it goes so well with bananas and cinnamon! Brings back memories! Beautiful photos.

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