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The Fluffiest Buckwheat Banana Pancakes | dishingouthealth.com

The Fluffiest Buckwheat Banana Pancakes

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.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 pancakes
Calories 246kcal


  • 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


  • 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.


Serving: 2g | Calories: 246kcal | Carbohydrates: 45g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 396mg | Fiber: 6.5g | Sugar: 10g