Ready for the easiest breakfast ever? Try these 3 ingredient buckwheat pancakes! Made with just buckwheat flour, banana, and almond milk, these pancakes are ready in a snap. Plus, they’re dairy free, gluten free, and egg free, making them great for food allergy families. They’re a favorite around my house with both grown ups and kids.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need – just three!
- Banana – You’ll want a very ripe banana for this recipe – one that has lots of brown spots or is possibly turning mostly brown on parts of the peel. These will be easier to mash and taste a bit sweeter. (This recipe is a perfect way to use up overripe bananas as an alternative to banana bread!)
- Buckwheat flour – Despite its name, buckwheat is not related to wheat and is actually a gluten-free seed. It’s known as a “pseudo grain” since its culinary applications are so similar to other grains. I like using unhulled buckwheat flour in this recipe for the extra fiber and minerals. It will be darker than hulled buckwheat flour. Bob’s Red Mill makes a variety that’s easy to grab in store or online.
- Almond milk – I’ve always got this on hand for my morning cold brew, but you can also sub-in whatever dairy-free milk you enjoy. Oat milk, soy milk, pea protein milk…they’ll all work. The only one I would personally avoid using is coconut milk, since it imparts a strong coconut flavor.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by mashing the banana in a bowl. Add the buckwheat flour and almond milk.
Mix everything together and let that sit for a few minutes.
Heat a skillet over medium heat. Grease the skillet with cooking spray, oil, or dairy-free butter.
Pour the batter into the skillet to form two pancakes. Note: the batter will be thinner and darker than regular pancakes; this is normal!
Cook the pancakes for 1-2 minutes per side. Be gentle flipping them as they don’t contain gluten/egg which helps bind, but the banana should hold them together.
Remove to a plate and continue making the rest of the pancakes with the remaining batter, making sure to grease the skillet between each round.
Top with whatever you’d like – berries, more sliced bananas, peanut butter, maple syrup – you name it!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe for 3 ingredient buckwheat pancakes:
The batter for this recipe is best made right before preparing the pancakes.
Yes, all the ingredients in this recipe should be suitable for someone who avoids animal products.
Buckwheat pancakes are especially delicious topped with any of the following: sliced bananas, fresh blueberries, sauteed apples, nut butter, maple syrup, dairy-free yogurt, coconut whipped cream, or jam.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 20-30 seconds until warm.
Yes, you can freeze these pancakes. Allow them to cool, then place parchment paper between each pancake and store them in a freezer-safe bag for up to 2 months. Reheat in the microwave.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free, egg free, soy free, and wheat/gluten free.
Just be sure to double check that your buckwheat flour is gluten free. While buckwheat itself is unrelated to wheat and doesn’t contain gluten, it is sometimes mixed with other flours in blends. Be sure to purchase 100% buckwheat flour and double check if there is any cross contamination risk.
This recipe does contain tree nuts, as almond milk is used. However, you can easily make this recipe nut free (and top nine allergen free) by swapping out the almond milk for another alternative like pea protein milk or flax milk.
More Pancake Recipes
If you’re looking for more dairy free pancakes, be sure to give one of these a try. (Note – many of these additional recipes do contain gluten, so be aware that you may need to make some substitutions if you are gluten-free).
- Dairy free pumpkin pancakes
- Egg free dairy free banana pancakes
- Apple butter pancakes
- Dairy free gingerbread pancakes
- Vegan apple pancakes
I hope you enjoy this easy buckwheat banana pancake recipe. If you get a chance to try it, feel free to leave a recipe rating or comment below.
3 Ingredient Buckwheat Pancakes
Ingredients
For the pancakes:
- 1 large ripe banana, mashed
- ½ cup whole grain buckwheat flour
- ¾ cup unsweetened almond milk
For topping (as desired):
- Pure maple syrup, sliced bananas, peanut butter, etc.
Instructions
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Combine the mashed banana, buckwheat flour, and almond milk in a small bowl. Let sit for a few minutes.
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Heat a large skillet over medium heat. Grease with cooking spray or olive oil. Pour the batter into the skillet to form two pancakes. Cook for 1-2 minutes per side, then remove to a plate and set aside. Repeat in batches until all batter is used.
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Serve with your desired toppings, like pure maple syrup, sliced bananas, peanut butter, or blueberries.
Recipe Notes
- The banana used for this recipe should have brown spots; this will be easier to mash and lends sweetness to the pancakes.
- Be sure to grease the pan between batches, otherwise pancakes may stick.
- This recipe makes 8 small pancakes. The nutrition analysis below assumes 2 servings, each with 4 pancakes.
Nutrition analysis (approximate per serving, does not include toppings): 214 calories, 2 g fat, 0 g saturated fat, 60 mg sodium, 45 g carbohydrate, 11 g fiber, 8.5 g sugar, 5 g protein, Vitamin D: 4%, Calcium: 14%, Iron: 8%, Potassium: 10%
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