Gluten-Free Banana Buckwheat Pancakes
Fluffy and homemade GF banana buckwheat pancakes are very easy to make and taste great! They’re a very good option to start your day and takes less than 30 minutes to prepare them.
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About this recipe
You can turn the overripe bananas into these fluffy gluten-free pancakes. They’re very easy to make, and takes less than 30 minutes to prepare them. For more pancake ideas check this delicious GF coconut pancakes.
You can make the batter the day before and cook them up in the morning or you can make it ahead of time and freeze them. And when you want to enjoy them all you have to do is reheat them.
Ingredients
The main ingredients of the pancakes are:
- GF Flour: brown rice flour and buckwheat flour. You can use different types of flour.
- Bananas: ripe bananas for the best flavor.
- Milk: you can also use vegetable milk.
- Egg: room temperature egg is better.
- Oil: sunflower or coconut oil.
- Salt: enhance flavors.
- Topping: they are perfect for breakfast with yogurt, honey, and fruit. But you can also eat them with gluten-free granola, nuts, raisins, or cream…
How to make GF banana buckwheat pancakes
In a small bowl whisk together the buckwheat flour, brown rice flour, baking powder, salt, and sugar.
In a medium bowl mix mashed bananas, eggs, milk, and oil. Pour in the flour mixture and mix until combined.
Heat a nonstick frying pan over medium heat and spray with oil.
Pour 1/4 cup batter into the pan per pancake.
Flip when bubbles start appearing on the surface and cook until cooked through. The first one never goes very well but later gets better.
Repeat with the remaining batter.
Top with yogurt, fresh fruits, honey, or any combination you like.
Serving options
It’s best to top the pancakes with a mix of toppings, feel free to play with them.
- Fruits: fresh fruits like bananas, strawberries, blueberries, and so on.
- Yogurt or cream: whipped cream or Greek-style yogurt
- Maple syrup: maple syrup or honey.
- Granola: homemade or store-bought granola.
- Butter: a slice of unsalted butter.
- Dried fruits: like almonds, raisins, walnuts, and so on.
- Blueberry sauce: I leave you the link for a perfect blueberry sauce recipe.
Storing
Keep banana pancakes leftovers in an airtight container in the fridge for about 5 days up to a week. Add the toppings when you are going to serve them, so if there are leftovers and you want to save them they will not get wet.
You can prepare the batter the day before, store it in an airtight container in the fridge, and cook it up in the morning.
How to freeze pancakes
Once the pancakes are completely cold, place them on a baking sheet and freeze them for 10 minutes. After this time put them in a freezer-safe bag or air-tight container. In this way, you will prevent pancakes from sticking together.
You can make the pancakes ahead of time and freeze. And when you want to enjoy them all you have to do is reheat them.
For more breakfast recipes
Gluten-Free Banana Buckwheat Pancakes
Ingredients
- ½ cup buckwheat flour
- ½ cup brown rice flour
- 2 teaspoon baking powder
- Pinch of salt
- 1 tablespoon brown sugar or muscovado
- 1 medium banana mashed
- 1 egg room temperature
- 1 cup milk
- 2 tbsp coconut oil
Instructions
- In a small bowl whisk together the buckwheat flour, brown rice flour, baking powder, salt, and sugar.
- In a medium bowl mix mashed bananas, eggs, milk, and oil. Pour in the flour and mix until combined.
- Heat a nonstick frying pan over medium heat and spray with oil.
- Pour a little of the preparation, depending on the size of pancakes that we want, 1/4 cup approximately.
- Flip when bubbles start appearing on the surface and cook until cooked through. The first one never goes very well but later gets better.
- Repeat with the remaining batter.
- Top with yogurt, fresh fruits, honey, or any combination you like.
