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Banana Bread Pancakes made with Buckwheat Flour and Topped with Stovetop Candied Walnuts

Buckwheat Banana Bread Pancakes

Buckwheat Banana Bread Pancakes with Stovetop Candied Walnuts are a gluten-free, fiber-filled breakfast with no refined sugar.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3


  • 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.