The perfect buckwheat pancakes, made light and fluffy and high in protein! Four simple ingredients are tossed into a blender, and then the batter can be poured directly into a hot skillet. These nutritious, gluten free pancakes can be made for 1 or for a crowd!
Adore gluten free pancake recipes? Also try my Almond Flour Pancakes and this fun Oven Baked Pancake.
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
Contents
The Best Buckwheat Pancakes
If you love buckwheat, these easy buckwheat pancakes are a must try! They come together with 4 simple ingredients, and cook up fluffy and light.
These are family friendly – not a healthy tasting, dense, whole grain recipe.
My secret is to make my own buckwheat flour from raw buckwheat groats. Raw buckwheat has a mild, almost sweet flavor. Most often when you purchase buckwheat flour at the store, it’s made from roasted buckwheat, which makes the flour more dense and have a strong flavor.
These are so good, you don’t even need maple syrup!
Top with berries, bananas, and a drizzle of nut butter (my favorite is SunButter sunflower seed butter!), and you’re good to go!
What You’ll Need
- Raw Buckwheat Groats, blended into a fine flour (easily done in a blender!)
- Banana (this adds all the sweetness you need!)
- Egg Whites (you can also use whole eggs, but I like to add some extra protein to these!)
- Cinnamon (optional, but a great flavor combo with buckwheat!)
- Baking Soda & Sea Salt
Healthy Pancake Toppings!
- Berries (I love raspberries and blueberries on these! Also try my Raspberry Chia Jam.)
- Bananas
- Nut or Seed Butter – my favorite is SunButter Sunflower Seed Butter. It’s lightly salty flavor and creamy texture is perfection!
- Honey (or a touch of maple syrup!)
- Grass-Fed Butter
SunButter is the perfect pancake topper! It adds satiating healthy fats and a bit of extra protein.
I love the No Sugar Added Variety, but the crunchy option is delicious here too!
Hop on over to SunButter’s Website to see where it’s sold near you.
How to Make Buckwheat Banana Pancakes
Step 1: Add the egg whites, banana, buckwheat flour, baking soda and sea salt to a blender.
Step 2: Process until mixed together. Just 4-5 pulses is all these need!
Step 3: Heat a skillet over medium heat, and coat with coconut oil. Pour the pancake batter into the skillet. This recipe makes 3, 5-inch pancakes, or 1 large pancake.
Step 4: Allow the pancakes to cook until bubbles begin forming on the tops.
Step 5: Flip the pancakes over, and continue to cook for another 1-2 minutes to brown the other side.
Step 6: Serve pancakes topped with your favorite toppings!
FAQ & How to Store
How to Store Leftover Pancakes: This recipe makes 1 serving, so typically there are no leftovers! If you’d like to meal prep these, cook the pancakes as directed, and then store in the refrigerator in an air tight container for up to 4 days, or in the freezer for up to 3 months.
To reheat, add the pancake to a hot skillet with a little coconut oil, and warm both sides.
Is buckwheat paleo? No, buckwheat is not a paleo food since it has a high starch content, like other grains. It is a pseudo grain. Learn more about Buckwheat nutrition here.
Variations: Add chopped strawberries, whole fresh blueberries, or raspberries to the batter prior to pouring it in a skillet.
Use a whole egg instead of egg whites: Instead of using 3 egg whites, use 1 whole egg and 1 egg white in this recipe.
Other Buckwheat Recipes
- Buckwheat Blueberry Muffins
- Cranberry Buckwheat Energy Bars
- Gluten Free Muffins with a SunButter & Raspberry Filling
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Perfect Buckwheat Protein Pancakes
Ingredients
- 3 egg whites
- 1/2 medium banana sliced
- 3 tablespoons buckwheat flour ground from whole groats
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1 teaspoon coconut oil (or cooking spray)
- cinnamon
Instructions
- Add the egg whites, banana, buckwheat flour, cinnamon (if desired), sea salt, and baking powder to a blender.
- Pulse 4-5 times, until the banana is broken up and a smooth batter is formed.
- Heat a medium sized skillet over medium heat, and coat with coconut or avocado oil. Pour the pancake batter into the skillet. This recipe makes 3 5-inch pancakes, or 1 large pancake.
- Cook the batter until bubbles begin forming on top.
- Flip the pancakes, and cook the other side for 1-2 minutes, until browned.
- Serve pancakes with your favorite toppings!
Thank you.
This was so good! Do you think they can be made ahead and frozen?
That’s a good question! I imagine yes, but they probably won’t be as good as fresh!
Can I make your pancakes in the oven?What temperature and how long please?Thank you!
Hi Elizabeth! I am not sure about this recipe, I have never tried it. However, this recipe is for baked pancakes — I would probably add a little coconut oil to the buckwheat recipe before trying to bake it to keep it from drying out. Definitely let me know if it works! https://sunkissedkitchen.com/oven-baked-pancake/
Thank you for a great recipe! I used 4 tablespoons of buckwheat flour (not toasted) to two whole eggs, a tablespoon of powdered egg white protein and some hemp hearts. 1/4 banana (I’ll use 1/2 a banana next time). Delicious and nutritious with real maple syrup!
Oh, these are so good! Thanks for letting me know you tried them.