Blueberry Banana Buckwheat Pancake Recipe

Looking for delicious, gluten free, vegan pancakes? These amazing Blueberry Banana Buckwheat Pancake Recipe with Blueberry Syrup are a must have!

Hello Lovelies:

I have so many fond memories of Pancake mornings in the Flanagan house. Weekends surrounded by my parents and sisters, feasting on pancakes and maple syrup, making snappy puns (my father is the punny king) and looking forward to a couple of days of relaxation. It was a little tradition, Saturday morning Breakfast. And the pancake part is something I’ve lost out on when I had to say goodbye to gluten. I have worked tireless to invent the perfect, gluten free pancake… and failed many, many times (though I did accidentally create cake once, so partial win?) But today I emerge victorious with this AMAZING Blueberry Banana Buckwheat Pancake Recipe.

Looking for delicious, gluten free, vegan pancakes? These amazing Blueberry Banana Buckwheat Pancake Recipe with Blueberry Syrup are a must have!

Thank you for your applause, you’re too kind! I’ll have to make some GF Pancake Queen T-Shirts to celebrate! (Wouldn’t that be fun?) It feels like a pretty big, exciting accomplishment anyway. I’ll be celebrating with Saturday morning pancakes for a while now.

My favourite part? These pancakes are so MOIST! If you hate that word, I’m so sorry, but it’s the best description I’ve got.

Without further ado, here’s the recipe so you can celebrate with me!

Blueberry Banana Buckwheat Pancake Recipe

This recipe is gluten free and vegan. Creates 12 to 13 small pancakes.

Equipment

A hand blender or food processor.

A Large Frying Pan

Ingredients

4 Bananas

Brine from a 14oz can of chickpeas (also known as Aquafaba)

1 Tsp of Cinnamon

1/4 Cup of Buckwheat Flour

1/4 Cup of Blueberry Purée

Instructions

Creating the Pancake Batter

Peel the bananas and break each of them up into 2 or 3 pieces (so they’ll blend easier). Place them into a bowl if using a hand blender/egg beater or into your food processor. Add the chickpea brine (saving the chickpeas for a stir fry  or yummy hummus like this). Blend until well mixed. Add the cinnamon and buckwheat flour and blend again.

For the blueberry purée, I love to use PEI Berries Pure Blueberries Fruit Purée. You can also use a 1/4 cup of fresh, mashed blueberries instead if you prefer (simply mix them in well with a spoon). If using purée, add it to the mix. If you would like for your pancakes to have a colour fade (like mine), mix the purée in with a spoon, creating a swirl of blue, never fully blending it into the mixture.

Cooking the Blueberry Banana Buckwheat Pancakes

Use a large frying pan (I used my electric frying pan so I could cook 4 pancakes at a time, but a large regular frying pan can work too). Turn to medium heat and grease the pan with a heaping tablespoon of coconut oil. When the oil has melted and is covering the pan well, start making your pancakes.

Use a small amount of batter per cake (approximately a quarter cup). The batter is very delicate, so be careful not to make the pancakes too large (or they may break when you try to flip them). Allow to cook well before flipping. It’s ready to flip when the surface starts to appear almost cooked. Make sure to watch them carefully, as they may burn if they heat too quickly. Reduce heat if necessary. Feel free to re-grease the pan between cakes if needed.

Create a delicious stack or two and enjoy as is, with maple syrup OR, my favourite idea, create your own blueberry syrup!

Blueberry Syrup

Looking for delicious, gluten free, vegan pancakes? These amazing Blueberry Banana Buckwheat Pancake Recipe with Blueberry Syrup are a must have!

I have two options. For those who have Blueberry Purée, follow Option 1. For those who don’t, check out Option 2.

Option 1

1/4 Cup of Blueberry Purée

1/4 Cup of Maple Syrup

Instructions

Mix well and add to your pancakes. Yummy hint, if you have leftovers, this also makes a good cereal or smoothie bowl topping

Option 2

1/2 Cup of Blueberries (Fresh or Frozen)
1/4 Cup of Maple Syrup

Instructions

Pop your burner on med heat, have a frying pan ready. Toss the above ingredients in the pan. The berries will cook quickly, so be on it. Mix often and remove once syrup forms (takes 2 to 3 minutes). Pop on your pancakes and enjoy!

Top your blueberry banana buckwheat pancakes with whatever your heart desires! I went with blueberries, blackberries, raspberries and dragonfruit! But whatever fruit you like will work. Because pancakes and fruits were made for each other.

Health and love and yummy pancakes,

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Thought of the day: I will not forget to make time for old traditions that bring me joy. 

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2 Comments

  1. Hi Baby – that looks absolutely lovely, making sure I have the ingredients so we can do a pancake breakfast next weekend you come home. YAY!!!! Love you
    Mom

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