Every Sunday, we have a tradition of making pancakes. I almost always make either my Fluffy Applesauce Pancakes or a banana version—so I figured it was about time I shared the banana ones with you!
There are two ways that I make these most, either with eggs or without, depending on whether we have enough on hand. I've played around with this method a lot and below you'll find options if you need to go egg-free, gluten-free, nut-free, and/or dairy-free. They are so versatile and delicious that I hope they become a staple in your house too.
The beauty of these pancakes is that they have a serving of fruit tucked right inside, so you don't (necessarily) need to serve anything else on the side. And the fruit adds moistness and natural sweetness, so these are pretty delicious eaten plain as snacks if you happen to have any leftover. (Try them with nut or seed butter sandwiched in between!)
The stack right above is the egg-free ones. They look pretty great, right? And the monkey face below includes eggs. The only difference is that the egg-free ones are slightly thinner, but flavor-wise they are very similar.
Nutritionally, these pancakes have fiber from the buckwheat (or whole wheat flour), potassium from the banana, and fiber from the flour and fruit. The eggs, if using, add protein, and the flaxseed adds some beneficial fats. We like them with nut butter and syrup, but top them how you and yours like them best.
Allergy-Friendly Banana Pancakes
With naturally sweet flavor and a simple method, these pancakes are a favorite Sunday staple in our house. (I sometimes even hide a few bananas on the top of the fridge to ensure we have super ripe ones ready!)
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup mashed very ripe banana
- 2 eggs lightly beaten
- 1/2 cup milk
- 1 teaspoon vanilla
- Stir together all ingredients in a medium bowl.
- Heat a cast iron or nonstick skillet or griddle over medium heat. Coat with neutral oil, butter, or nonstick spray. Spoon out 1/4 cup of the batter at a time, or less to make smaller pancakes, and spread to an even thickness about 1/2-inch thick. Let cook about 3 minutes or until the edges are set. Carefully flip and cook for another 1-2 minutes. Serve immediately and repeat with the rest of the batter, or keep warm on a baking sheet in a 200 degree F oven.
*To make these pancakes without eggs:
Omit the eggs and add 2 tablespoons ground flaxseed and increase the milk to 1 cup.
*To make these pancakes without dairy:
Use oil for cooking and your favorite nondairy milk.
*To make these pancakes with whole-wheat flour:
Substitute whole-wheat flour in for the buckwheat, adding additional milk if needed if the batter is too dry.