This is another breakfast recipe because breakfast suddenly got a lot more exciting over the summer holidays when we had a lot more time to make something delicious!
That said, for the first two weeks our usual weekend breakfast of poached eggs on toast suddenly became the every day breakfast which started to get a bit monotonous.
So I started playing around with a blueberry pancake recipe that uses just bananas as the sweetener, eggs, a little buckwheat flour, cinnamon and vanilla. I haven’t eaten pancakes since I had to cut out dairy and gluten (except for one time at IHOP in honolulu…and pancake house…) so I was pretty excited to discover that you don’t need either of those ingredients to make really delicious pancakes!
The buckwheat flour in this recipe creates a lovely light texture and a mild flavour that works really well with the banana and blueberries. Despite its confusing name, buckwheat is not a type of wheat at all. It is actually the fruit of a plant related to the rhubarb & sorrel family, so technically it’s not even a grain and is completely gluten free. Buckwheat flour also happens to be rich in protein, nutrients and dietary fibre, so combined with the protein in the eggs and the antioxidants in the fruits, these pancakes are great way to start the day.
As the only sweetener in these pancakes is ripe bananas, you can happily add a little pure maple syrup over the top and not feel like you have eaten dessert for breakfast. Enjoy!
Do you have a favourite pancake recipe? Any hints or tips you use for making pancakes?
Leave a comment below, I love to hear from you!
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Banana & Blueberry Buckwheat Pancakes
Makes: Approximately 12 small pancakes
Prep time: 15 minutes Cook time: 20 minutes
2 very ripe bananas
2 eggs
1/2 cup buckwheat flour
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla powder or essence
pinch sea salt or himalayan pink salt
1/2 cup rice milk (or milk of choice)
1 cup frozen blueberries
Coconut oil for frying
Mash the bananas well and place in a mixing bowl. Add the eggs and whisk to combine. Add the buckwheat flour, baking powder, cinnamon, vanilla and salt and stir with the whisk to combine. Add the milk and whisk lightly to combine. Lastly add the blueberries and mix in with a large spoon.
Heat a tablespoon of coconut oil in a good non stick fry pan. When hot, add two large spoonfuls or 1/4 cup of mixture to the pan, shaping into a round pancake shape. You should be able to fit 3 or 4 pancakes in at one time depending on the size of your pan. Cook until bubbles appear on the top each pancake and the bottoms are golden brown, flip with a fish slice and cook another couple of minutes until golden and cooked through.
Serve pancakes while still hot with pure maple syrup and fresh berries.
Tried making these the other day.. they came out great! Such an easy recipe.
Great James, thanks for the photo too 😉
This one is definitely a keeper have just bookmarked for future reference! Best ever buckwheat recipe that I have made. I omitted by mistake the blueberries for the first two pancakes and they were lovely light and needed minimal coconut oil. Popped blueberries into batter and found that the rest cooked needed more coconut oil to prevent sticking. Such an easy recipe thanks for sharing!
Hey Sam, I’m so pleased you like this one – it’s my favourite buckwheat recipe too! You’re right, adding blueberries does require a bit more coconut oil to prevent sticking but it still works really well. I also love this one with raspberries too. Thanks for sharing!
these look amazing. I’ll be trying very soon. But without the banana. Too much sugar for me. Photography is also really great.
Fair enough, although they will be very savoury as there is no other sweetener in the recipe. You will also have to adjust the quantities to make them work too.
Wow your photos look amazing…I find food photography can be tricky but your pancakes look awesome and delicious. Good work! xoxo stephie http://www.therawedit.com
Thanks Stephie!
Your pictures are beautiful!! The pancakes look pretty spectacular too 🙂
Thanks Tammy!
This recipe looks amazing and much healthier than your average pancake! I’ll definitely be giving this one a try! Thanks so much!
Thanks Siobhan! Hope you enjoy.
Trying this recipe out this weekend – I love using blueberries! Your photos are great, by the way. Will be back to check out what other goodies you have. 🙂
Thanks Kathy! These pancakes are perfect for a weekend breakfast 🙂
Ohmygosh. Your pictures: swooning. This recipe: swooning. they all look so good!! Question about your photography – did you make the white wooden boards you’re using as a platform? or is it just a table? I need more food props and backgrounds in my life 🙂
Hey Dana, I shoot the photos on a combination of real tables and platforms. It’s definitely a great idea to have different options so you can choose what suits the mood of the food you are shooting. Hope that helps!
This pancakes look so good ! Thank you ! I’m going to share your post in my french blog ! 😉
Thanks Amayalady – hope you enjoyed them!
Everything looks great! Photos, food! I’m making these now – wondering if I can freeze any that are leftover?
Hi Jackie, thanks for your message. I haven’t frozen them myself but I think they would most likely freeze well in the same way muffins do. If you do freeze them let me know how they turn out. Hope you enjoy the pancakes 🙂
Thank you for sharing this recipe, it was very tasty. I just had to add more buckwheat flour because they were not holding very well while frying them. Definetly gonna make them again but this time, half the amount of milk. Thank you José 🙂
Hi Mar, I’m so pleased you enjoyed them. I’ve made these pancakes quite a lot and I think what might have happened is your bananas or eggs could have been on the larger side, making the mixture more runny. But it sounds like you’ve found a combo that works well for you so go with that! 🙂
Delicious. Different texture & flavor, but in a good way. Trying to eat less sugar & refined flour, so will definitely make these again.
Hi Angie, yes they’re a little different to your standard wheat flour pancake but as you say in a good way! Pleased you enjoyed them 🙂
Love this recipe and have made it several times already. I’m familiar with buckwheat flour and GF cooking in general, mine are turning out really dense though and much flatter than pictured here (not fluffy at all, you know?). Any tips?
Hi Miranda, dense pancakes are usually because there isn’t enough raising agent, or it’s inactive. Have you checked whether your baking powder is past it’s expiry date? And are you measuring it with a measuring teaspoon? The other thing you could check is the 1/2 cup measure of buckwheat flour. Depending on how you fill the measuring cup, you can end up with a lot more or less flour. If you use the cup to scoop up the flour you generally get more in there. Whereas if you spoon it into the cup it’s less. More flour could equal heavier pancakes. The eggs in this recipe also contribute to the light fluffiness of it – so using an egg substitute would result in less fluffy pancakes. Hope thats helpful?
Thanks José, only just reading but this is absolutely helpful yes! I was actually just coming back to say I finally solved this over the weekend—baking soda! Added a 1/4 tsp and went a little lighter on the flour which also upped the egg/banana ratio I guess. Fluffy, spongey (in a good way), soaking-up-the-syrup kinda vibes. I checked the baking powder too and that’s fresh, played with sifting the flour, upping the baking powder, etc, but for whatever reason mine work best with a little soda. Thanks again for such a lovely recipe and inspo to play!