Buckwheat Banana Pancakes



Vegan I Gluten Free


Serves: 8-10 pancakes

Time: 20 minutes


1/2 cup buckwheat flour

1/4 cup almond meal

3 tbsp. tapioca powder

2 tbsp. chia seeds

2 tsp. cinnamon

2 bananas, mashed

1 cup nut milk

2 tbsp. coconut oil, melted

Toppings: fruit, coconut shreds, dark chocolate, maple syrup, date glaze, nuts, etc.


Combine all the dry ingredients, buckwheat flour- cinnamon, and stir well.


Mash the bananas with a fork and add to the flour mixture. Stir in the nut milk of choice and coconut oil. Mix the batter until mostly smooth.


Heat a skillet greased with a little coconut oil over medium heat. Once hot, but not smoking, add your desired amount of batter to make big or small pancakes. Cook for 1-3 minutes, until the edges begin to bubble and it releases from the pan. Using a spatula, flip and cook the other side until golden brown, another 1-3 minutes. Let cool and serve warm with your favorite toppings!