Good Morning! I am so happy to share my very own Blueberry Banana Buckwheat Pancakes recipe today! 🙂 I developed this recipe based off of my mom’s original pancake recipe. Her recipe was passed down from my grandmother and her mother so it’s been in the family for quite sometime. It’s simple but soo delicious. I decided to make a few changes to make it a) plant-based and b) filled with some of my favourite health-boosting foods!
This recipe is super easy to make (for real – I am especially lazy on weekend mornings) and it only uses real, healthy ingredients. I experimented a lot with different pancake recipes when I was gluten-free trying to find something that stayed together and tasted good enough that Mike would also enjoy them. I strongly believe that gluten-free baking is an art form that I have yet to master. Hence, this recipe is not gluten-free but swapping the whole wheat flour for oat flour has worked really well for me in the past. If you are gluten free give that a try and let me know if it worked for you 🙂
You want to start by mashing a large banana with cinnamon and vanilla extract in a large bowl until it turns into a mushy paste. Next you will want to add all the try ingredients and the wet ones… So basically all the rest of the ingredients, nothing fancy here. You do want to add the dry ones first and then add the milk in smaller amounts as needed.
It’s going to look something like the above photo… Not terribly appetizing and it will feel pretty thick and kind of “airy.” Don’t worry about the greyish appearance of the pancake mix – this is completely normal when using buckwheat flour.
If you think it’s still too thick, feel free to add more milk to get it to your desired consistency. One ingredient you absolutely cannot forget is the baking powder!! I cannot stress this enough. I made this without it or with less than the recipe called for and the pancakes were an absolute disaster. Just don’t forget it, trust me.
Next you will want to spoon them onto a hot pan with melted coconut oil. Depending on your attention to detail and your level of caring, form them into the best circle you can manage. Add desired amount of fresh or frozen blueberries while they cook. You know they are ready to flip when there are bubbles forming throughout the pancake. Flip them over and cook for about 2-3 minutes more.
While they finish cooking, prepare some fresh fruit to top them! (Or just eat it all before they are ready because you are too hungry and impatient :|)
And Voila! Top them with fresh fruit, natural peanut butter, vanilla coconut yogurt, maple syrup or any of your favourite toppings. Try it with my Homemade Roasted Almond Butter!
- 1 flax egg
- 1 large ripe banana
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup buckwheat flour
- 1/2 cup whole wheat flour (try oat flour here for GF version)
- 1/8 cup oat bran
- 2 Tbsp baking powder*
- 1/2-1 tsp salt
- 1- 1 1/2 cups of your favourite nut milk
- 1 Tbsp coconut oil
- 1 cup of fresh or frozen blueberries
- 1 handful of blueberries, blackberries, or any of your favourite berries
- 1 Tbsp of natural peanut or other nut butter
- 1-2 Tbsp of pure maple syrup
- 1-2 Tbsp of vanilla coconut yogurt (I use the Silk brand)
- Start by making your flax egg mixing 1 Tbsp of ground flax seed into 3 Tbsp of water in a small bowl. Stir and let sit for 5-10 minutes.
- Next you want to add the banana, vanilla extract and cinnamon to a large bowl. Mash the banana until it forms a thick paste or "mush." It will smell lovely.
- Add the rest of the ingredients except the milk. Combine the ingredients adding the milk 1/2 cup at a time until desired consistency is reached. It should be slightly runny and a bit airy.**
- Let it sit while you heat a pan with the coconut oil on medium heat. Once the pan is hot spoon batter onto pan and create whatever shape and size you like. Sprinkle desired amount of blueberries on the pancake as it cooks. Flip the pancake over once you see air bubbles throughout the pancake (~5 mins). Cook for another 3-5 minutes on the other side.
- Continue process until all batter is used. Serve immediately with your favourite toppings or suggested toppings above.
- *Don't forget this ingredient. And yes, you need 2 tablespoons, not teaspoons.
- **These make pretty thick pancakes, so the batter will be thicker than your average pancakes.
- This recipe will make 6 large, thick pancakes or 8 smaller ones.
- Feel free to use your favourite toppings!
I’m pretty sure I could eat these everyday if someone made them for me… Well I hope you enjoy these pancakes as much as I do! Let me know what you think!
