Buckwheat Banana Bread Pancakes are a gluten-free, fiber-filled breakfast with no refined sugar. Topped with stovetop candied walnuts, this impressive stack is both weekday morning and weekend brunch approved.
This post is sponsored by Soom Foods. I was compensated for my time, however all opinions are my own.
The Best Banana Bread Pancakes:
This recipe offers the fruit-forward sweetness and warm spice of banana bread in a nutrient-rich tower of flapjacks. Instead of pancake syrup, this stack is crowned with candied walnuts and a drizzle of date syrup for a sweet finish. Kid-friendly and adult-approved, this recipe is free of refined sugar and will help you power through your morning routine.
Pro tip: prepare a double batch over the weekend and freeze leftovers for weekday morning breakfast insurance.
Is Buckwheat Flour Gluten Free?
Buckwheat is often called a grain, but it’s actually a seed in the rhubarb family. This nutrient-packed seed is naturally gluten free and packed with plant protein, fiber, and B-vitamins. In terms of both taste and texture, buckwheat flour is one of my favorites to use in pancakes and baked goods. It has a super soft texture, which creates a light, tender baked good and fluffy stack of pancakes.
Flavor-wise, buckwheat flour is decidedly nutty and offers a layer of complexity that all-purpose flour just can’t achieve. In this recipe, buckwheat’s earthiness is matched by tahini’s nuanced bitterness, creating an ultra toasty, dynamic flavor profile.
What is Tahini?
Nutty, creamy, and deeply savory, tahini is a paste made from ground sesame seeds. Once considered an exotic ingredient in American kitchens, tahini has now become a ubiquitous pantry staple. My go-to brand is Soom tahini, which is made with 100% roasted and pressed Ethiopian White Humera sesame seeds. Its texture is unctuous and smooth (similar to that of a loose nut butter) and flavor rich and toasty. Plus, it’s a great source of plant-based calcium, iron, and heart-healthy fats.
How to Make Stovetop Candied Walnuts:
Instead of nuts in the pancake batter, these stacks get topped with sticky-sweet candied walnuts. This process is incredibly simple, and only requires 3 ingredients and 5 minutes. Start by heating the walnuts in a small skillet over medium-low until they smell toasty and appear shiny. Next, add a dab of butter and jolt of date syrup and allow the mixture to lacquer up every nook and cranny of the nut. Once the nuts have a chance to cool, they become irresistibly crunchy with boundless versatility.
I use Soom Silan Date Syrup, which is made from 100% steamed and pressed dates and offers rich, caramel-like sweetness. Soom Silan is lower on the glycemic index scale than honey and maple syrup, plus has almost 4x the potassium and 8x the fiber. Additionally, it’s a rich source of other essential nutrients, including calcium, magnesium, manganese, and iron.If you make this recipe, be sure to tag #dishingouthealth and #soomfoods so we can see your heavenly stacks. And, if you’d like to try any Soom products, you can get 10% off your order on soomfoods.com by using the code ‘dishingouthealth’ at checkout!
Other Healthy Pancake Recipes:
Buckwheat Banana Bread Pancakes
- 3/4 cup roughly chopped walnuts
- 2 Tbsp. Soom Silan Date Syrup plus more for drizzling over pancakes
- 1 Tbsp. unsalted butter
- 2 medium ripe bananas mashed
- 1/4 cup plain whole-milk Greek yogurt
- 1 Tbsp. Soom Foods Tahini
- 1 egg whisked
- 3 Tbsp. unsweetened vanilla almondmilk
- 1 cup buckwheat flour
- 3/4 tsp. ground cinnamon
- 1 1/2 tsp. baking powder
- Dash of salt
- Coconut oil or butter or cooking
- Toast walnuts in a small skillet over medium-low heat, tossing often, until oils start to exude and nuts look shiny, about 5 minutes. Increase heat to medium and stir in date syrup and butter. Cook 2 to 3 minutes, stirring often, until mixture thoroughly coats nuts. Transfer nuts to a piece of parchment paper and allow to cool while you prepare pancakes.
- Combine bananas, yogurt, tahini, egg, and almond milk in a medium bowl; mix well. In a separate bowl, combine flour, cinnamon, baking powder, and salt; stir with a whisk. Pour flour mixture into banana mixture; stir until combined.
- Heat coconut oil or butter in a griddle or large skillet over medium heat. Working in batches, scoop 1/4-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with candied walnuts and additional date syrup, if desired.