3 ingredient vegan buckwheat banana pancakes are the BEST way to start your day. Made in just one bowl, gluten free and naturally sweetened!
Hi guys! What’s new? I’m enjoying my last few weeks of summer but I’ve been staying pretty busy prepping for this school year. If you’re new around here, I’m not talking about school as a student – I’m a kindergarten teacher! So, summer is rapidly winding down for me, and I’m going to have to start keeping track of what day it is again. First world problems, I know! Honestly, I am SO excited to go back to school. Having the summer to unwind, relax, and get ready for another year is such a blessing and I’m so grateful for that time. But I’m also someone that thrives on being busy and productive, so I’m really, really ready for the best school year yet!
Soon my days of lengthy morning workouts and special breakfasts any random day of the week will be gone. But we’ve always got the weekend, for fun breakfasts, right? Weekends are basically made for pancakes. Specifically, vegan buckwheat banana pancakes. Also known as my new favorite pancakes. Also known as divine.
When it comes to “special” breakfasts, pancakes are always my first choice. Waffles are fun with their craters to hold sauces, doughnuts are cute and fun, but pancakes are just so easy but still so decadent and delicious. No waffle iron divots to clean, no need to wait on the oven for doughnuts. Plus there’s something so satisfying about eating a STACK of pancakes. Maybe that’s just me.
These vegan buckwheat banana pancakes are made with just 3 healthy ingredients, so they fit my requirements for being healthy, quick, EASY, but still so comforting and delicious.
These pancakes are a quick mix of buckwheat flour, a ripe banana, and some almond milk to bring it together. I’m still in my obsession phase when it comes to buckwheat flour, with no end in sight. It’s so great for you, and so versatile. I’ve used it in cookies, brownies, and now pancakes. It does give a slight gray color to batters, but hey, it’s all the same in my belly.
Make sure your banana is ripe, ripe ripe. It should have plenty of spots on the outside, and you should be able to smell sweet banana-y smells before you even peel it. Not mushy, but you definitely need a ripe one because that’s all that’s sweetening the pancakes. If you think they won’t be sweet enough, feel free to add some stevia! I always just stay on the side of less sweet pancakes and adding any sweetness with toppings or some kind of sauce, but it’s totally your call.
I set my pancake griddle to about medium-high heat, and they took about 8 minutes on each side. Times may vary depending on how hot your pan is, but you’ll see the edges get a bit dry. I always just test with my spatula to see if it’s sturdy enough before flipping. I hope that makes any sense at all. Moving on!
While amazing on their own, pancakes aren’t really pancakes without some toppings, right? I always go with more fresh banana, and lately I’ve been loving just mashed ripe bananas with cocoa powder and some almond milk to make a healthy “chocolate sauce.” Oh and nut butter is ALWAYS a great choice.
These vegan buckwheat banana pancakes are a must make for a comforting, sweet weekend breakfast. With just 3 ingredients and about 20 minutes of your time, you can have a healthy stack of pancakes to power you through your day. The BEST way to start the weekend.
Have a happy, healthy day!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!