Get a great start to the day with these Banana Buckwheat Pancakes for breakfast! They are light, fluffy, and super easy to make. Made with bananas, buckwheat flour and Greek yoghurt, these pancakes have enough protein to keep you fuelled throughout the morning.

Banana Buckwheat Pancakes

Growing up, pancakes were not a very common household breakfast (or ‘Brekky’ in Australia). However, I think these pancakes will be in demand, especially on Mother’s Day (as my mother absolutely loved them)!

You don’t need to add sugar to these pancakes because they use the natural sweetness of ripe bananas! They are also packed with protein (without any expensive protein powders) and dietary fibre, both of which help keep us feeliong full and satisfied. So you don’t have to worry about starving hours before morning tea or lunch, as these pancakes will keep you feeling full and energised all morning long.

These pancakes are also budget friendly. They cost me about AUD$6(~USD$4) to make (without any specials). However, they can be even cheaper if you use regular wholemeal flour!

Banana Buckwheat Pancakes

This recipe is insanely easy to make, which makes it a great choice for teaching the kids how to cook. It is also a great way of getting more fruit, dairy and wholegrains into their diet.

These pancakes are perfect for those seeking a healthful breakfast with a boost of protein in their morning routine. Serve them with your favourite toppings such as fresh fruit, nuts, extra Greek yogurt, or a little drizzle of maple syrup.

Recipe suitability

Pancakes are often high in sugar, fat, and sodium and not much else nutritionally (called ’empty calories’). These pancakes are high fibre, with 7g per serve, making them an excellent choice for supporting your gut health. With 15g per serve, these Banana Buckwheat Pancakes are high protein. They are low fat (including saturated fat) and sodium. However, they are not low in cholesterol. They are also gluten free and vegetarian and can be made vegan!

Maple syrup dripping down a stack of banana buckwheat pancakes.

What you’ll need for Banana Buckwheat Pancakes

KEY INGREDIENTS

Banana – Are the perfect fruit for making pancakes due to their natural sugar and soft texture when ripe, and the riper the better! Bananas are a fantastic source of potassium, which is beneficial to heart health. They also contain vitamin B6, which is used for the metabolism of fats and amino acids and makes the haem part of haemoglobin for our blood cells.
Greek yoghurt – Is a fantastic way to add more protein without needing expensive protein powders! Protein is very important for repairing and keeping strong muscles, but also plays a role in fluid balance, some hormones, and body transporters (such as blood cells). Greek yoghurt contains calcium and phosphorus, which is used to maintain strong, healthy bones and prevent osteoporosis. It also contains vitamins B2 and B5, which helps our bodies metabolise food into energy (fuel for our body).
Buckwheat flour – Is gluten free and a rich source of protein and dietary fibre, which help keep us fuller for longer! It also contains manganese, which is used for bone health, and copper, which helps our bodies absorb and use iron.
Chia seeds – Adds more dietary fibre. Chia seeds are rich in magnesium, which is important for muscle and nerve function, and is used in many enzyme reactions in the body. They also contain omega-3 fatty acids, which are used to make the membrane structure of our body cells. Research suggests omega-3 fatty acids may be beneficial for depression, eye health and reduce heart disease risk factors.
Egg – Gives structure to the pancakes and is loaded with protein! Eggs contain edible Vitamin D, which is used for bone health. Vitamin D helps keep the right amount of vitamins and minerals in our blood, which are absorbed by our bones to help keep them strong.

Overhead view of banana buckwheat pancakes.

OTHER INGREDIENTS

Milk – Preferably low fat, or unsweetened plant-based milk that is calcium fortified.
Vanilla extract – Is more natural and gives a stronger flavour than vanilla essence.
Baking powder – Adds a touch of salt whilst making the pancakes light and fluffy.
Cinnamon & nutmeg – For extra flavour.

How to make Banana Buckwheat Pancakes

Peel the bananas, add them to a medium bowl and mash with a fork or masher until they become a thick paste.
Add the Greek yoghurt, egg, milk, and vanilla extract to the mashed banana and mix well. Don’t worry if your batter is lumpy, this is likely chunks of banana.

In another medium bowl, add the buckwheat flour, baking powder, cinnamon, nutmeg and chia seeds. Give the dry ingredients a quick mix with a fork.

Pour the dry ingredients into the bowl with the wet ingredients. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix otherwise, you will end up with dense, rubbery pancakes! Again, don’t worry about lumps!

Heat a large non-stick frying pan over medium heat. If your non-stick pan is not as non-stick as it used to be, fear not. I kept a teaspoon of extra virgin olive oil next to me and greased the frying pan using a pastry brush after every 2-3 pancakes, which stopped them from sticking.
Scoop 1 ladle full of batter and pour it into the hot frying pan (I used a metal spoon to scrape the batter out of the ladle). Spread the batter out to your desired thickness using the back of the ladle or a spoon.
Cook for roughly 2 minutes or until the batter gets a lot of bubbles. Hot tip, if the sides stick to your spatula when you go to flip, it’s not ready yet. Flip the pancake over and cook for another 1-2 minutes. Once cooked, flip the pancake onto a plate, set aside and repeat steps 6 and 7 until you have no batter remaining.

Stesp 6 and 7 of banana buckwheat pancakes

Serve topped with some fruit, nuts, or other favourite toppings!

Storage

These pancakes will last in an airtight container in the fridge for up to 3 days, if they even last that long!

However, if you can’t get through them all in this time, you can always freeze them. Let the pancakes cool completely, and layer them between sheets of waxed paper in a freezer safe container or snap lock bag. They should keep for up to 2 months in the freezer.

Tips & Substitutes

You want the batter to be thick but pourable, but if your batter seems too thick, just add a splash more milk.

Buckwheat flour, in its purest form, is naturally gluten free. However, you should always double check to make sure the buckwheat flour you have is certified as gluten free. Some buckwheat flours may be manufactured in facilities that make gluten containing products, so there is a risk of cross contact.

To make these pancakes vegan, substitute the egg for 3 teaspoons of flaxseed meal mixed with 2 tablespoons of water (let thicken before adding) and switch to an unsweetened plant-based milk (preferably calcium fortified.