Banana Buckwheat Pancakes

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course: Breakfast
Keyword: Gluten-free, Low-FODMAP
Author: Donna Hay



  • ¾ cup buckwheat flour
  • ¾ cup spelt flour
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • ¾ cup mashed banana (about 3)
  • 1 egg (large)
  • ¼ cup maple syrup (plus extra to serve)
  • ¾ cup milk
  • unsalted butter (to grease the pan)
  • store-bought, unsweetened vanilla yogurt (to serve)
  • extra banana (sliced, to serve)


  • Place ¾ cup buckwheat flour, ¾ cup spelt flour, 3 teaspoons baking powder and 1 teaspoon ground cinnamon in a large bowl and mix to combine.
  • Add 3 bananas, 1 large egg, ¼ cup maple syrup, and ¾ cup of milk and whisk until smooth.
  • Heat a little of the butter in a non-stick frying pan over medium heat.
  • Add ⅓ cup of the batter to the pan and cook for 2 - 3 minutes each side or until golden. Set aside and keep warm.
  • Repeat with the butter and remaining batter.
  • Divide pancakes between serving plates and top with yogurt and extra banana. Drizzle with extra maple syrup to serve.
Nutrition Facts
Banana Buckwheat Pancakes
Amount Per Serving
Calories 299 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 43mg14%
Sodium 44mg2%
Potassium 794mg23%
Carbohydrates 61g20%
Fiber 7g29%
Sugar 20g22%
Protein 9g18%
Vitamin A 175IU4%
Vitamin C 4mg5%
Calcium 262mg26%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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