Banana Chocolate Buckwheat Pancakes [Vegan & Gluten Free]

Being the big pancake lover that I am, I obviously couldn’t let National Pancake Day pass me by without whipping up a new flapjack recipe! Before talking about my yummy creation, I want to share a picture of the newest addition to my family — a baby boy name Daniel Richard! I became an aunt for the third time this morning when my younger brother Danny and his girlfriend welcomed him into the world.

How precious of a little face right? Being across the country from my loved ones is hard when things happen with my family. I would love to hold him while he’s so tiny, but I’ll have to wait a few months for my next trip to the East coast to meet him.

Moving onto other happy things, pancakes…

When I picked up some buckwheat flour at my local health food store yesterday, I immediately had pancakes on my brain. I’ve never really cooked/baked with buckwheat flour before, and I’ve been on the lookout for it lately to try it out.

Buckwheat is:

• a gluten free food, also known as kasha when roasted
• the seed of a broadleaf plant related to rhubarb
• a good source of magnesium
• high in the essential amino acids lysine and arginine
• a rich supply of flavonoids, which protect against disease

I drizzled my buckwheat pancakes with honey and topped them with a bit of crunchiness using my latest obsession: Kind peanut butter whole grain clusters. My first experiment with buckwheat was definitely a success! I’m very happy to have leftover pancakes to eat tomorrow, and am looking forward to playing around with buckwheat more.

Banana Chocolate Buckwheat Pancakes

Foodie Loves Fitness

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 2

Calories 315 kcal

Ingredients

  

1x2x3x

• 1/2 cup buckwheat flour
• 1/2 cup rolled oats
• 1 ripe banana
• 6 pitted dates
• 2 TBSP cocoa powder
• 1 cup unsweetened chocolate almond milk
• 2 packets/1 1/2 TSP of Stevia or other sweetener
• Pinch of salt

Instructions

 

• Combine all ingredients in a food processor or high powdered blender. Pulse until smooth.
• Spoon batter onto a large pan to form 6 pancakes. Cook over medium heat for a few minutes on each side, then flip and repeat.
• Serve immediately with syrup, butter, honey, granola, or whatever your heart desires!

Nutrition

Serving: 3gCalories: 315kcalCarbohydrates: 64gProtein: 9gFat: 4gFiber: 12g

Tried this recipe?Let us know how it was!

And in case you’re interested, here are some other pancake recipes that I’ve posted:

• Blueberry Lemon Oatmeal Flaxseed Pancakes
• Pumpkin Spice Pancakes with a Cinnamon Pecan Topping
• Blueberry, Banana -n- Oats Pancakes
• Cinnamon Apple & Banana Pancakes

Did you celebrate National Pancake Day?