Insanely fluffy and superiorly moist buckwheat banana pancakes topped with almond butter and berries. This gluten free, heart-healthy breakfast is nutritious, filling, and wonderfully delicious. 
Friends. I'd like to formally introduce you to your new Sunday morning staple. I'm almost at a loss for words over my love for this breakfast.
These pancakes are wonderfully hearty, thanks to whole-grain buckwheat flour, yet their texture is still supremely fluffy and light, with an irresistible creaminess in the center.
So, tell me. Are you team pancake or team waffle?
I personally love the idea of waffles: maple syrup and a bounty of fresh toppings pooling in all the little crevices. But I honestly find a stack of custardy pancakes far more satisfying. Maybe I just always expect my homemade waffles to come out like the crispy Belgium waffles you make at hotel buffets, and they're always a let down when they don't even come close.
And after this fluffy stack of bliss, I am team pancake for life.
Have you ever cooked (or baked) with buckwheat before? It's a bit of a misleading grain. It’s actually not wheat (despite its name), but rather a seed that yields rich, earthy flavors. Buckwheat flour is one of my favorite whole grains to bake with; it's delectably nutty and adds a layer of complexity that refined flour just cannot achieve.
It's also gluten free and packed with plant-powered protein, fiber, and B-vitamins. One serving of these pancakes boasts 11g protein and 6.5g fiber (25% of your daily goal). 
Top these beauties with any fixings you like. I love a drizzle of creamy almond butter with an assortment of berries and just a dash of pure maple syrup. The pancakes are already subtlety sweet and super moist from the banana, so you can get away with much less syrup.
Prepare a double batch over the weekend and freeze leftovers for weekday morning breakfast insurance. I'm telling you guys, I could never go back to boxed buttermilk pancakes.
JUST LOOK AT THAT FLUFF!
The Fluffiest Buckwheat Banana Pancakes
Ingredients
- 2 medium extra-ripe bananas mashed
- ⅓ cup 2% reduced-fat plain Greek yogurt
- 1 egg
- ¼ cup unsweetened nut milk
- 1 cup buckwheat flour
- 1 Tbsp. flax meal
- 2 tsp. baking powder
- Pinch of cinnamon and sea salt
Instructions
- Place bananas, Greek yogurt, egg, and milk in a large bowl Whisk to combine.
- In a separate bowl, combine dry ingredients: flour, flax, baking powder, cinnamon, and salt. Whisk to combine. Pour dry ingredients into wet and mix until just combined.
- Heat a large nonstick skillet or a griddle over medium heat. Coat with cooking spray, coconut oil, or ghee. Spoon a scant ¼ cup batter per pancake onto pan. Cook until tops are covered with bubbles and edges look dry and cooked, about 2 to 3 minutes; turn and cook 1 minute on other side. Serve with almond butter, berries, and a dash of pure maple syrup.
Nutrition
Denis Carnahan
These are magnificent! Thank you. I served them as a three pancake stack with no fat yoghurt between the layers, topped with no fat yog, a diced mango and blueberries, with a modest drizzle of maple syrup. Heavenly.
Jamie Vespa
I'm so glad you enjoyed the recipe, Denis! Thank you for taking the time to leave a review!
Juderose
Delicious! I exchanged 1/4 cup of the buckwheat with whole wheat flour for a lighter cake.
Turned out very tasty. Great recipe.
Jamie Vespa
I'm so glad the pancakes were a hit! Thank you for taking the time to leave a review.
Cynthia
We loved these!! I followed the recipe exactly but sprinkled mine with chopped walnuts as I was frying them. Super good!! Thanks for a great recipe. Will definitely be making these again!
Jamie Vespa
I’m so glad you enjoyed the recipe, Cynthia! Thank you for taking time to leave a review!
Lily
What is the purpose of the flaxseed meal? Can I make these pancakes without it?
Rachel
These pancakes were so easy and delicious! I like that they don't require any other flour besides buckwheat, and they really did turn out beautifully fluffy! Definitely will become my go-to pancake recipe!
Tamara
I made these this morning, and made blackberry syrup to go with them. Fantastic!
dishingouthealth
Ohh that sounds fantastic!! So glad you enjoyed the recipe.
Stephanie
Great recipe! Thank you! I did not have flaxseed meal on hand so I substituted hemp protein powder- worked fine. And I added a splash of vanilla extract.