Buckwheat Banana Pancakes

These pancakes are fluffy and made in under 10 minutes, they are gluten-free, vegan and refined sugar-free which makes them the perfect high fibre breakfast or Sunday brunch!


I am a morning person, and as much as it works to my advantage on most days, it also means I don’t have the chance to indulge in the cosy lie-in on the weekend as I’m usually up at the crack of dawn, even before the roosters. However, regardless whether you’re a keen bean like me, or you prefer to wake up once the sun has made its way up the sky, you will undoubtedly enjoy this fluffy vegan and gluten-free pancakes, I’m certain of it.


Made in 10 minutes, in one blender, and only a handful of staple pantry ingredients, these will make the perfect brunch centrepiece, lazy lunch, or night time craving, so whatever your preferred time of day is, these pancakes will fulfil any of your desires. 


They are jam-packed with minerals and fibre thanks to an oat and buckwheat base, sweetened with banana and maple, and topped with tangy plant based yogurt and rich almond butter for extra protein and yumminess.

The beauty is that these can be simply adapted to fit your tastebud expectations, add chocolate chips for a melty moment, blueberries and lemon zest for a refreshing kick, or cinnamon and turmeric for some warming flavours; the possibilities are endless. 



Make 5 pancakes

1/2 a ripe banana

1 tablespoon maple syrup

140ml plant-based milk

1/2 teaspoon vanilla bean paste

70g buckwheat flour

50g oats (use GF if necessary)

1/4 teaspoon salt

1 teaspoon baking powder

Toppings (optional): Nush Caramel and Hibiscus yogurt, Yummelo salted date almond butter, remaking banana, cacao nibs, goji berries


  1. Place all of the ingredients in a blender and process until a smooth batter forms, it should be thick but pourable.
  2. Heat a large non-stick pan over medium-high heat, add 1/2 teaspoon coconut oil and pour in the batter to make equal sized pancakes. Fry for 3-4 minutes until bubbles begin to form then flip and fry on the other side for a further 2 minutes.
  3.  Serving suggestions: eat fresh and warm, or freeze in a container placing a piece of baking paper in between each pancake to prevent sticking and consume within 1 month.

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