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Banana buckwheat pancakes

Naturally gluten-free banana pancakes

★★★★★ Rated 5 out of 5 stars. 1 Rating
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  • Difficulty: Easy
  • Serves 4
  • Gluten Free


Total time
25 Mins
Preparation time
10 Mins
Cooking time
15 Mins
  • 1 ripe banana

  • 270ml milk or plant-based alternative

  • 140g buckwheat flour

  • 1 tsp gluten-free baking powder

  • Pinch of salt

  • 1 egg

  • 60g butter, melted

  • Coconut oil or butter, for frying

  1. Preheat the oven to its lowest setting.

  2. Mash the banana in a bowl with a fork until smooth. Use a tbsp of the milk to help mash the banana if needed.

  3. Add the buckwheat flour, baking powder and pinch of salt to a mixing bowl and stir to combine.

  4. Whisk together the milk, egg and melted butter in a jug. Make a well in the middle of the flour mixture and slowly pour in the milk mixture, whisking as you go to combine. Keep whisking until you have a thick, smooth batter.

  5. Heat a large non-stick frying pan over a medium-high heat. Add a knob of butter or drizzle of oil, swirl to coat the pan, then use a piece of kitchen paper to grease the bottom and remove any excess.

  6. One the pan is hot, add a ladleful of batter and swirl into a circle. Depending on the size of your pan, you should be able to make two or three of these pancakes in one go.

  7. Fry for 2-3 minutes, until bubbles start to form and the edges are coming away from the pan. Flip and cook for a further 1-2 minutes until golden.

  8. Remove from the pan and keep warm in the oven while you cook the rest of the pancakes in batches.

  9. Serve with berries, maple syrup or honey and Greek yogurt.

You will need

Large non-stick frying pan


If you double the quantities, you can make half the pancakes on a Saturday morning. Cover the remaining batter and keep in the fridge overnight for quick Sunday pancakes!


★★★★★ Rated 5 out of 5 stars. 1 Rating
Rate this recipe
  • Lucy S(20)

    ★★★★★ Rated 5 out of 5 stars.

    Was feeling naughty, so had these with choc spread and they were scrummy!

    Reviewed on 05/02/21

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