These Buckwheat Banana Blueberry Pancakes are vegan, gluten-free, refined sugar-free, and absolutely delicious! Perfect for a slow Sunday breakfast or brunch!
Pancakes Ingredients:
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📖 Recipe
Buckwheat Banana Blueberry Pancakes
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 20 pancakes 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegan
Description
Delicious vegan and gluten-free blueberry pancakes.
Ingredients
Units
Scale
- 1 cup buckwheat flour
- ⅓ cup tapioca flour
- ¼ cup chickpea flour
- ½ cup shredded coconut
- ½ cup rolled oats
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- 1 tsp vanilla extract
- 1 cup almond milk (or other plant milk - oat, rice, cashew, but not canned coconut milk)
- 3 bananas, mashed (1 cup + 2-3 tablespoon when mashed)
- 2 tbsp maple syrup (+ more for serving)
- ½ cup blueberries (wild or regular, fresh or frozen)
- Coconut oil (for cooking)
- Fresh or defrosted berries (for serving)
Instructions
- In a big bowl, mix all the dry ingredients together.
- In a smaller bowl mix together the milk, mashed bananas, and maple syrup.
- Pour the liquid into the dry ingredients and mix until well combined.
- Fold in the blueberries.
- Heat ½ teaspoon of coconut oil in a pan over medium-high heat.
- Scoop about 1 tablespoon of the batter in the pan for each pancake (I made them quite big and thick and did a heaping tbsp).
- Lower the heat to low-medium and cook for 2-3 minutes on each side. Flip when bubbles start to appear. They should be easy to flip once the bottom is cooked.
- Keep them warm in the oven while you prepare your toppings.
Notes
If you don't have any blueberries, you can use vegan chocolate chips or crumbled frozen raspberries.
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Sarah says
I always struggle with finding good gluten-free pancake recipes. Loved the buckwheat flour in these!