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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
- 1/3 cup 2% reduced-fat plain Greek yogurt
- 1 egg
- 1/4 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 1/4 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
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
So easy, so delish! Fluffy, tasty. My new favorite recipe for Flapjack Friday!
This is the best gluten free pancake I’ve had. The texture and consistency was perfect, definitely reminded me of traditional pancakes. My bananas were barely ripe so I’m anxious to try this recipe again with brownish bananas but this was amazing. Also my first time using buckwheat flour. I was impressed. Pancakes without the gut bomb is always a win
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.
I’m so glad you enjoyed the recipe, Denis! Thank you for taking the time to leave a review!
Delicious! I exchanged 1/4 cup of the buckwheat with whole wheat flour for a lighter cake.
Turned out very tasty. Great recipe.
I’m so glad the pancakes were a hit! Thank you for taking the time to leave a review.
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!
I’m so glad you enjoyed the recipe, Cynthia! Thank you for taking time to leave a review!
What is the purpose of the flaxseed meal? Can I make these pancakes without it?
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!
I made these this morning, and made blackberry syrup to go with them. Fantastic!
Ohh that sounds fantastic!! So glad you enjoyed the recipe.
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.