Gluten Free Buckwheat Pancakes with Caramelized Bananas

These use a mix of coconut, quinoa, and buckwheat flours for a high-fibre, hearty & fluffy pancake.   


For the Pancakes

  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup buckwheat flour
  • 1/2 cup coconut flour
  • 3/4 cup quinoa flour
  • 1 & 1/4 cup milk
  • 1/4 cup plain greek yogurt + extra for serving
  • 1 tsp maple syrup + extra for serving
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1-2 tbsp butter, for pan

For the Caramelized Bananas

  • 2 large bananas, peeled and sliced lengthwise
  • 2 tsp butter
  • 1 tbsp vegetable oil
  • 1-2 tbsp maple syrup


To make the pancakes

  1. Combine all the dry ingredients in a mixing bowl and mix until well-combined.  In a separate bowl, combine the wet ingredients and mix with a fork or whisk until combined.  

  2.  Add the dry ingredients to the wet and stir until a thick batter forms.   Thin the batter with additional milk if required, as coconut flour can be very absorbant.  

  3. Melt the butter in a frying pan over medium-low heat.   Add the batter to the pan in 2 -3 tbsp dollops and fry for several minutes until bubbles rise through the batter and the pancake has risen slightly.  Flip and fry for an additional few minutes, until browned.   

To make the bananas

  1. Add the butter and oil to a frying pan and melt over medium heat. 
  2. Add the bananas and maple syrup and fry for several minutes on one side until slightly browned and translucent.  Flip and fry on the other side as well.  

  3. Top the pancakes with caramelized bananas and serve with additional yogurt and maple syrup.