These banana buckwheat quinoa pancakes are the perfect way to start your day! Made from whole grains and with fiber and protein, they'll fill you up and keep you fueled all day long.
Pancakes have always been one of my favorite breakfast foods. It goes back to weekends when I was a kid and my dad would make up blueberry pancakes every Saturday morning. Always delicious, always drenched in maple syrup. (bc let's be honest how else do you enjoy pancakes?!)
As I've gotten older, I've tried to recreate that tradition as much as possible. Of course, it's not always feasible, but pancakes still reign supreme in my breakfast book.
Over the years of blogging, I've created tons of different pancake recipes. I have my go-to Fluffy Blueberry Quinoa Pancakes, my heart Oatmeal Quinoa Pancakes and of course the Chocolate Quinoa Pancakes, but I've been lacking in the buckwheat department.
Buckwheat pancakes have this kind of rustic, out in the woods, log cabiny feel to them. They're hearty and filling, and have a nice balance of earthiness and nuttiness. I personally adore the flavor, but for some, I think the color can be a bit off-putting. Depending on the flour you buy, they can have a dark, rich brown hue to them, which almost makes them look overly healthy.
But don't let that scare you off. If you haven't tried them yet, you're going to fall in love.
There are recipes out there for 100% buckwheat pancakes, but that can be a bit much for me, so I like to incorporate quinoa flakes and tapioca starch to lighten them up. It helps make them extra fluffy too.
And for even more flavor, I stirred in some mashed banana. But more than just flavor, the banana also helps you reduce the oil and sugar content of the recipe. Win!
Even if you're the traditional blueberry pancake lover at heart (<– hi, that's me), these pancakes are a must-try. They're a great way to change things up!
So go cozy up with your pumpkin spice matcha latte, the newspaper and a big ol' stack of these buckwheat quinoa pancakes. Your weekend will be off to the best start ever!
More Pancake Recipes to Try:
- Vegan Apple Cider Pancakes
- Healthy Carrot Cake Pancakes
- Lemon Poppy Seed Pancakes
- Healthy Zucchini Pancakes with Quinoa Flour
- The BEST Quinoa Flour Pancakes
Banana Buckwheat Quinoa Pancakes
- 1/2 cup buckwheat flour
- 1/4 cup quinoa flakes
- 2 tablespoons tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup non-dairy milk plus more as needed
- 1 flax egg or regular egg
- 1/4 cup mashed banana about 1 banana
- 1 tablespoon coconut oil melted
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Whisk together the dry ingredients and set aside.
- In a separate bowl, beat together the wet ingredients. Pour wet into dry and mix to combine. If the batter seems to thick, add a splash more milk.
- Heat a non-stick pan or grilled over medium-low heat. Scoop 1/4 cup of batter onto the pan and cook until bubbles begin to form on the top, about 2 minutes. Flip and cook another 1 minute or so.
- Serve immediately with sliced banana and warm maple syrup.
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12 comments on “Banana Buckwheat Quinoa Pancakes”
I could eat pancakes every single day. However, I haven’t tried them like this. Thank you for letting me know a new and delicious way.
Woo hoo! Hope you try them soon, Agness 🙂
Hi. I’m going to try this.
Hi! what kind of gluten free flour can i use instead of buckwheat? and are these pancakes light and fluffy, i mean what’s the texture like? Thanks xx
Yep, light and fluffy! And you could use any gf flour 🙂
buckwheat is gluten free
Can we substitute Quinoa flour for the flakes?
I haven’t tested that, so I’m not positive. I would suggest using quick oats to replace them instead!
Hi! Do you have any ideas on a substitute for banana? It is the only ingredient in the list my partner cannot have but these sound delicious. Do you think carrot puree would work as a substitute? Or would you just increase the oil by some amount?
You could try pumpkin or applesauce!
Hi there! I just made these pancakes using a flax egg and almond milk and found them very heavy and not fluffy at all. The taste was great though. I also felt like 2 minutes per side on medium low heat was not enough time. I cooked my for 4 minutes on one side and almost that again on the other side and they were barely cooked. Do you have any suggestions? Thanks
Try thinning your batter out with more liquid- that should help them be lighter and cook quicker