Buckwheat Banana Pancakes

Photo credit :Grandmother's Kitchen

In Grandmother's Kitchen we are trying new recipes all the time and experimenting with some of the products available that offer a gluten free version of eating. The flour that we used for these pancakes is gluten free Arrowhead Mills, Organic Buckwheat flour. This is a simple no fuss recipe and we didn't use a rising agent or any sweetener other than the natural sweetness from the banana.

This forms a flat but flavorful pancake. We experimented with this recipe and did a couple other versions, one of which included grating up an apple and stirring it into the batter. We found that slicing the banana rounds on top was a bit 'fussy' and time consuming when cooking for a group. Instead of slicing the banana into rounds, we found that it worked well to mash the banana instead and stir it into the batter.

When cooking for a hungry group, double the ingredients and if you want the apple just grate it into the batter. If you find the batter too thick, just add a bit more milk. This is a very nutritious and no-fuss pancake.

Buckwheat Banana Pancakes


Serves 4

1 cup buckwheat flour

1 teaspoon Himalayan sea salt

2 eggs

1/3 cup olive oil

1 cup vanilla flavored almond milk

1 or 2 bananas to slice into the pancakes


Stir the flour and salt together.

Mix the eggs, oil and milk together and stir into the dry ingredients.

Measure about 1/3 cup per pancake into a small skillet that you grease with about 1 teaspoon of olive oil per batch.

While the first side is cooking, thinly slice some banana onto the pancake.

Let cook for a few minutes, flip, cook on the banana side and watch as the bananas will burn if you leave on that side too long.

Flip again and let cook until they are done.

Serve with fresh honey if you want sweeter, but they are delicious just as they are!

Nutrition Facts for: Buckwheat Banana Pancakes From Grandmother's Kitchen

Ingredients: Buckwheat flour, Himalayan sea salt, eggs, olive oil, vanilla flavored almond milk, bananas.

* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 4 servings. * Per Serving: Calories 333, Calories from Fat 192, Total Fat 21.3g 33%, Saturated Fat 4.1g 20%, Cholesterol 87mg 29%, Sodium 645mg 27%, Potassium 343mg 10%, Carbohydrates 31.1g 10%, Dietary Fiber 3.8g 15%, Sugars 7.3g, Protein 8.9g, Vitamin A 3%, Vitamin C 4%, Calcium 10%, Iron 9%

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