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Simple Buckwheat Pancakes with sliced banana

This recipe gives buckwheat pancakes a the good reputation they deserve.  I made them for Christmas morning for my sweetie and his parents. Although they were my first experimentation with buckwheat, ever, they came out really yummy and hearty. I made silver dollar sized pancakes, and everyone ate them until they were gone! Topped with a little bit of pure maple syrup from the Catskill Mountains in New York and a little bit of organic butter and they were delicious and filling. Next time I’ll try adding some mac nuts or berries.

Recipe for Buckwheat Banana Pancakes


  • ½ cup buckwheat flour
  • ½ cup organic white flour
  • ½ cup oatmeal
  • 1 cup milk (we use coconut butter blended with water to make a sort of coconut milk substitute)
  • 1 egg
  • 1 tablespoon baking powder (aluminum-free)
  • 1 tablespoon + pure maple syrup for in the pancakes plus more for eating after
  • 3 tablespoons coconut oil
  • sliced bananas


  1. Mix together the dry ingredients
  2. Mix together the wet ingredients
  3. Add the wet to the dry and stir gently
  4. Then, heat coconut oil in a pan on medium to medium high when oil starts to get hot add the pancake batter.
  5. Add sliced bananas to the top of the pancakes
  6. Leave it until it starts to bubble and then flip over and cook for another 3 or so minutes
  7. Serve warm with butter, coconut oil and maple syrup.