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Not only are these banana pancakes vegan and delicious, they’re also quick enough to make before work because pancakes should be enjoyed every day of the week, not just on Sunday mornings.

Buckwheat-banana pancakes:


1 very ripe banana, mashed

1 tbsp nut/seed oil

½ cup non-dairy milk

1-2 tbsp maple syrup or 1-2 chopped dates (optional)

1 ½ cups buckwheat flour

1 tsp baking powder

1 tsp cinnamon

pinch of salt


In a mixing bowl, combine mashed banana with a drizzle of nut or seed oil and non-dairy milk. The banana acts as an egg substitute and will bind the ingredients together. Adding the oil gives it a creamier texture, in the way that melted butter would. If you like sweeter pancakes, you can also add 1-2 tablespoons of maple syrup or 1-2 chopped dates to the batter.

In a separate bowl, combine buckwheat flour with baking powder, a dash of cinnamon, and a pinch of salt. Whisk to mix, then add to the wet ingredients and stir just to combine. Heat a well-seasoned cast-iron pan or non-stick skillet over medium heat, with oil. Dollop a ¼ cup of batter onto the skillet and cook until tiny bubbles form on the top. Flip, turning down the heat if it’s becoming too dark too quickly, and cook for 1-2 minutes more. Transfer finished pancakes to a baking sheet in a 200-degree oven until the rest of the batch has been cooked.

These are pretty delicious as is, but you could always top them with maple syrup, coconut butter or nut butter.



Pair these yummy, gut-friendly pancakes with Releaf Probiotic Melt 12-Strain, which contains a combination of 12 probiotic strains to assist with the normalisation of the microbial balance in the human intestines and thereby the functioning of the digestive tract/gut. Probiotics have shown to help modify the gut microbiota, strengthen the gut epithelial barrier and modulate the immune system. (1)


Releaf Pharma believes all treatment of illness should begin with your doctor’s opinion.

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