Banana Buckwheat Pancakes

Who doesn’t LOVE pancakes on a weekend morning? These single serve Banana Buckwheat Pancakes are protein packed, gluten free, and DELICIOUS.

Made with 7 simple ingredients and ready to serve in less than 10 minutes, you can’t go wrong. Naturally sweetened with 1/2 banana, I recommend using the other half to top your pancakes with.

Looking for more breakfast ideas? Check out this Bakery Banana Oat Muffins or Gingerbread Carrot Baked Oatmeal.

If you give these Banana Buckwheat Pancakes a try, let me know in a comment below or tag me on Instagram @beanaroundthebowl #beanaroundthebowl 🙂 I love to see your recreations!

Banana Buckwheat Pancakes

Recipe by Rachael Penny


Prep time


Cooking time




  • 1/2 Banana Mashed

  • 1/3 Cup Non-Dairy Milk

  • 1/4 Tsp Vanilla

  • 1/3 Cup Buckwheat Flour

  • 1 Tbsp Vanilla Protein Powder

  • 1/4 Tsp Cinnamon

  • Pinch Salt

  • Optional: 1 Tbsp Mini Chocolate Chips


  • To a small bowl, add the 1/2 banana and mash. Add the non-dairy milk and vanilla extract. Mix well to combine.
  • Add all remaining ingredients (optional chocolate chips) and mix to form a batter.
  • Heat a pan over medium heat (grease if nescessary), divide the batter into three pancakes. Cook for 1-2 minutes until you see small bubbles, flip and cook for another 1-2 minutes.
  • Serve and enjoy!


  • Serve fresh or reheat in microwave or toaster oven within 3-5 days.

Rachael Penny

1 Comment

  1. Linda Penny on June 21, 2021 at 12:39 pm

    These are awesome. I made some with fresh valley strawberries and they are great too!

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