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These healthy buckwheat & banana pancakes take minutes to prep and are so light and fluffy they are like little clouds in your mouth.

A while back there was a bunch of 2 ingredient banana and egg pancakes doing the rounds on social media.  And while they are ok, I found they could be quite hit and miss on the success front, sometimes being too delicate that they would fall apart or get all messed up when you tried to flip them over.  Plus if you have kids that you can’t fill up you would go through a hell of a a lot of eggs and bananas for not too many pancakes.  If you have a need for totally grain free or low carbs then by all means go with those recipes, however if you have been searching for a healthy banana pancake full of real nutrition that is exactly like a traditional pancake then this is the recipe for you.

Healthy Banana Buckwheat Pancakes make a perfect breakfast or healthy snack for the kids

The buckwheat flour in this recipe can be swapped out for other nutritious flours such as banana, quinoa or a combination of flours.  I guess you could replace with standard flour but then it defeats the purpose of this recipe, to make a delicious banana pancake full of nutrition.  I have written about the health benefits of using buckwheat flour (and Bananas) in Deliciously healthy gluten free raspberry cupcakes.

I don’t add any sweetener to these pancakes.  The majority of time we add maple syrup, fruit or Jam (perfect snack for the kids) to serve and they don’t need any additional sweeteners, we find the banana’s enough.   We have been on a reduced sugar journey for a while now so our tastes have likely adjusted, so if you feel you need some sweetener go ahead and add some.  Just make sure it is unrefined so that it retains some nutrition and is not just empty calories burdening your body and liver.

Go ahead and make these pancakes!!  Not only are they delightful little clouds of deliciousness, they are full of wonderful nutrition to fuel your body.

Enjoy xx

Healthy Banana Buckwheat Pancakes

Healthy Buckwheat & Banana Pancakes


4 Bananas (Roughly 250-280g)

4 Eggs

100g Buckwheat flour

2 Heaped Tsps Aluminium Free Baking Powder

1 Tsp Cinnamon (see this blog for info about the healthiest type of cinnamon to choose)

Pinch Salt

Organic butter/coconut oil for cooking

What to Do

  1. Measure all ingredients into a jug/bowl and blend until well combined (I use a jug with a stick mixer)
  2. Melt a small amount of organic butter/oil into a medium hot frypan (careful to not add too much as I find it “fries” the pancakes and makes then crispy in places)
  3. Cook the banana pancakes in batches
  4. Add you favourite toppings
  5. Devour


  1. These pancakes freeze great and make a good lunchbox idea
  2. If you find the pancakes are really thin on the edge and higher in the middle you either need to preheat your pan a bit longer or increase the temperature slightly

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