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A stack of gluten-free banana buckwheat pancakes on a plate. It is topped with fresh blueberry sauce.
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5 from 1 vote

Banana Buckwheat Pancakes

A flavourful - and gluten-free - pancake with great texture.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American, Canadian
Servings: 3 People
Calories: 377kcal
Author: admin


  • Cup Light Buckwheat Flour
  • Cup Sorghum Flour
  • ¼ Cup Brown Sugar Packed
  • 1 ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • ¾ Cup Buttermilk*
  • 2 Large Bananas Mashed
  • ½ teaspoon Vanilla
  • 1 Large Egg
  • 1 tablespoon Vegetable Oil


  • In a bowl, combine flours, brown sugar, baking powder, and salt. Set aside.
  • In blender, process buttermilk, banana, vanilla, egg, and oil until smooth. Pour into dry ingredients. Lightly stir, just until combined – do not over beat it!
  • Lightly oil your griddle or frying pan, preheat over medium or medium-low heat. Scoop ¼ cup(50 ml) amounts of batter onto the griddle.
    Gently spread batter out into a larger circle, about 4 – 4.5″ in diameter.
  • Cook until bubbles start popping through top surface. Flip, cook until done.
  • Serve with blueberry syrup… maybe with whipped cream, and a sprinkling of nutmeg!


*If not buttermilk, use 1 ½ cups milk (or a dairy free version), with 1 tablespoon lemon juice mixed in.  Allow to sit for 5 minutes before using.


Calories: 377kcal | Carbohydrates: 69g | Protein: 9g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 725mg | Potassium: 603mg | Fiber: 6g | Sugar: 31g | Vitamin A: 229IU | Vitamin C: 7mg | Calcium: 242mg | Iron: 2mg