These Vegan Buckwheat Banana Pancakes Are Very Easy To Make!
Do you love banana, pancakes, and getting full from a sweet, healthy, and hearty brunch? So do we! May we introduce you to buckwheat banana pancakes?
We really like pancakes as a brunch item – but we didn’t love the idea of using white flour or lots of white sugar. Seeking out an alternative, we found buckwheat flour. It’s denser and healthier – so it makes our pancakes even more filling.
This recipe is a little more than a classic “3 ingredient recipe” but it’s still pretty simple to make and takes no time at all. There are lots of different additions like chocolate, oatmeal, and even protein powder that you could try. We like to add different things each time we make them!
We didn’t intend to come up with a vegan pancake recipe, but we are happy that it turned out that way. Sometimes it’s really surprisingly easy to eat a plant-based diet. Using plant milk (e.g. almond or soy) instead of animal milk is such an easy switch to make.
This is how we make our buckwheat banana pancakes. Of course, you can change up the recipe – and we’ll tell you where you can do that and what ideas we’ve already considered to help inspire you.
First of all, peel your bananas. They should be very ripe bananas, too. The riper they are the easier they are to mash and the sweeter the batter (and the pancakes) will taste.
Place those bananas in the bowl in smaller chunks. This makes it easier to mash. Remember to save half of a banana for the slices to go on top at the end. This is optional, though – there’s plenty of banana in there already. We just like to decorate our food before eating it – sometimes, at least.
Then just get mashing until the chunks are all gone. We use a fork but you can use any other masher you like.
Once your bananas are mashed in the bowl, add the flour. If you add it slowly, the batter is less likely to get too clumpy. If it happens anyway, just keep mixing for a while longer!
Next, add your wet ingredients – so the oil and the almond milk. You can also use another type of milk. We like almond, so we went with that. You can also change up the oil to coconut oil if you like.
Add these ingredients slowly and mix as you go to avoid
We didn’t do this, but if you wanted your pancakes to be a bit fluffier, you could add some baking soda or use carbonated water instead of milk. Again, we haven’t tried that yet so we aren’t sure how using water instead of milk would change the taste of the pancakes.
You want the batter to be thick but still runny. A good way to test this is to take a spoon and grab some batter. Do you get a serving of batter to stay on the spoon or does it run off right away? If it’s too thick, add more almond milk, if it’s too watery, add more flour and mix.
Once the batter is ready, get the pan on medium heat and add a bit of oil into the pan. Move the oil around before you spoon the batter in.
Use a big spoon/ladle and drop the batter as little circles in the pan. Depending on the pan size, you can fit 2 or 3 or 4 in there.
Once the underside is golden brown (this takes about 2 minutes), flip the pancakes to the other side. Be careful not to hit the other pancakes on the way down. This is the worst feeling.
Continue to cook the pancakes on this side until golden brown, as well. A total of two to three minutes on this side (depending on thickness) will ensure they are cooked though. But you have no egg in the recipe so we are really just heating/cooking the dough inside the pancake.
Once they are done, get them on a plate and be sure to eat them hot out of the pan – we think they just taste better this way! Add your favorite toppings like maple syrup, those sliced bananas you saved from the first step, cacao nibs, berries, etc. and dig in!
- 2 ripe bananas
- 1 cup of buckwheat flour
- 1/2 cup of almond milk (unsweetened)
- 1 tablespoon of oil
- 1 teaspoon of cinnamon
- A pinch of salt
- Toppings (Optional): maple syrup, cacao nibs, bananas, more cinnamon
- Peel the bananas; mash 1 and 1/2 in a bowl with a fork
- Add the flour and mix well
- Add one tablespoon of oil and mix well
- Add the almond milk slowly until you reach desired batter consistency
- Add cinnamon, a pinch of salt, and mix
- Heat up the pan with a bit of oil
- Spoon ladles of batter into the pan (depending on how big you want your pancakes to be), cook until golden brown on bottom
- Flip, and cook the other side until golden brown.
- Stack on a plate and add toppings.
Sometimes portions sizes are hard to describe. You can see in the photos how big we mean - like the size of your palm. Their size really depends on your pan size, how much batter you scoop into the pan, and personal preference.
And there you have it – our recipe for vegan buckwheat banana pancakes. We really love this recipe but you can definitely change it up to add or subtract an item or two. If you make this recipe, get in touch and let us know how it turned out!
As always, Keep It Simple,
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