Banana Buckwheat Pancakes

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

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. 

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.

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.

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

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

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Print Rate

Course: Breakfast

Cuisine: American

Keyword: buckwheat, pancakes, vegetarian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 373kcal

Author: Liz DellaCroce

Ingredients

• 2 cups buckwheat pancake mix
• 2 cups milk
• 2 large eggs
• 1 banana mashed
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon nutmeg
• 1/2 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 Facts

Banana Buckwheat Pancakes

Amount Per Serving (2 pancakes)

Calories 373 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 7g 35%

Cholesterol 103mg 34%

Sodium 380mg 16%

Potassium 821mg 23%

Total Carbohydrates 45g 15%

Dietary Fiber 4g 16%

Sugars 17g

Protein 18g 36%

Vitamin A 9.8%

Vitamin C 4.4%

Calcium 41.8%

Iron 11.8%

* Percent Daily Values are based on a 2000 calorie diet.

DID YOU MAKE THIS RECIPE?If you tried this recipe I would love to see it and have you share! Tag me at @thelemonbowl on Instagram using the hashtag #thelemonbowl!

Photography by Alejandro Photography // Recipe by The Lemon Bowl

Check out more healthy breakfast recipes on my Pinterest board!