One-Bowl Banana Buckwheat Pancakes

Under 30 MinsNo WasteGluten FreeLeftoversFreezer Friendly


  • 1 medium ripe banana (brown and spotty is better)
  • 280g flour (half oat, half buckwheat is a good option)
  • 25ml oil or coconut oil, plus a little extra to grease the pan
  • 25ml maple syrup (any liquid sweetener will work)
  • 240 – 300ml milk
  • 2 tsp baking powder
  • ¼ tsp salt
  • 45g dark chocolate chips (optional)
  • A handful of fresh berries (optional; frozen work too)

To serve

  • Your choice of toppings; aquafaba butter, fresh fruit, nuts, seeds, nut butter, or maple syrup


In a bowl, mash the banana. Add the oil, maple syrup, baking powder and salt and whisk to combine. Add the milk slowly and mix.

Add your flour to the bowl and mix – be careful not to mix too much. You are aiming for a thick but pourable consistency. If it’s too dry and not scoopable, add a splash of milk to loosen it; if it’s too wet, add a small amount of flour. You want your batter to be thick, but pourable. Add chocolate chips or berries now and gently fold them into the mixture.

Heat a non-stick frying pan over medium-low heat. Once ready, pour your desired amount of batter into the heated pan and repeat according to how many you can in your frying pan. The batter will begin to bubble and the edges will appear to be drying after about 1-2 minutes. Next, carefully flip the pancakes to a plate and cover with a tea towel to keep warm until serving.

Serve each stack as you like – perhaps with a light spread of butter, fresh fruit, chopped nuts and seeds, maybe even some nut butter and maple syrup.

One-Bowl Banana Buckwheat Pancakes