Fluffy Gluten-free Banana Buckwheat Pancakes | #veganrecipes

Fluffy Gluten Free Banana Buckwheat Pancakes

These vegan and gluten free banana buckwheat pancakes are made with healthy whole grain buckwheat flour, and they really are fluffy and delicious. 

Course Breakfast
Cuisine Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 pancakes


  • 1 cup buckwheat flour*
  • 2 tablespoons arrowroot powder or cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 overripe bananas mashed
  • 1/2 cup almond milk
  • 1/4 cup coconut oil melted
  • 1 teaspoon pure vanilla extract


  1. Heat a large, flat bottomed pan over medium heat with coconut oil.
  2. In a large bowl, mix the buckwheat flour, arrowroot, baking powder, baking soda, and cinnamon with a whisk.
  3. Combine the bananas with the almond milk, coconut oil, and vanilla. Add this to the dry ingredients and whisk until fully mixed.
  4. Pour level spoonfuls of batter (about 1/4 cup each) into the now hot pan, and cook until you see a couple of bubbles forming around the edges before flipping. They won't look quite like regular flour pancakes, so keep an eye on the first couple. Cook for another 30 seconds on the other side, and continue until the batch is finished.
  5. Serve hot, or eat them cold as a snack. These freeze very well.


1. You can make buckwheat flour by grinding raw buckwheat groats in a food processor until a fine flour forms, or buy it pre-ground.