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Buckwheat & Banana Pancakes


This combination of nutty buckwheat and sweet, sticky banana is just great. These happen to be vegan but don’t taste like it.

Makes 3 to 4

1¼ cups soy or rice milk

1 tablespoon lemon juice

1 tablespoon vegetable oil

1 tablespoon maple syrup, plus more for serving

½ cup buckwheat flour

1 teaspoon baking soda

½ cup unbleached all-purpose flour or white spelt flour (substitute rice flour to make pancakes completely gluten-free)

½ teaspoon salt

2 bananas, thinly sliced

1. Mix all the wet ingredients together in a small bowl.

2. Mix all the dry ingredients together in a slightly bigger bowl.

3. Add the wet to the dry and stir just enough to combine–be careful not to overmix (that’s how you get tough pancakes).

4. Heat a large nonstick skillet or griddle over medium-high heat (I love Jamie Oliver’s nonstick cookware–it’s so slippery that I don’t need to use any oil or butter).

5. Ladle as many pancakes as possible onto your griddle.

6. Place a few slices of banana on top of each pancake. Cook for about a minute and a half on the first side or until the surface is covered with small bubbles and the underside is nicely browned.*

7. Flip and cook for about a minute on the second side. Repeat the process until you run out of batter.

8. Serve stacked high with plenty of maple syrup.

*Sprinkle chopped walnuts on the pancakes as they’re cooking for a full-on pancake-meets-banana-bread experience.

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