stack of gluten free pancakes topped with currants and maple syrup being poured over
Family Breakfast recipes

1-Bowl Buckwheat Gluten Free Pancake Recipe

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Are you craving pancakes but not the mess, or the gluten? Well, look no further! this gluten free pancake recipe is made in just 1 bowl! We used buckwheat and oat flour, mashed banans and spices to create a satisfying gluten free breakfast recipe.

Straight shot of a stack of vegan pancakes topped with currants and drizzled with maple syrup

Disclaimer: This post may contain affiliate links, and I may earn a commission at no additional cost to you as part of the Amazon Associates Program.

Start your day with this healthy gluten free pancake recipe

As a mom of 3 very energetic boys, I am always so mindful about how they start their day. I want to feed them a healthy hearty breakfast that can sustain their energy needs. And I think most moms feel the same way.

However, as a buys mom I need a quick AND healthy breakfast option. My boys have to be on the school bus by 7:30 am! And yes I know that’s early. But I don’t want tot rely on sugary cereals either.

My kids love having a ‘hot breakfast’ as they call it. And so for a long time we were were were eating oatmeal on repeat. But variety is the spice of life! So I wanted to create a recipe that would be quick to make using healthy ingredients.

And so this is how this vegan pancake recipe was born! they are gluten free and vegan. And they are hearty enough to sustain my kiddos until at they come running for snack, lol!

boys standing in front of a rock and lake in algonquin park
Straight shot of a stack of gluten free pancakes topped with berries and drizzled maple syrup

How to make gluten free pancakes

Just because this is a gluten-free pancake recipe does not mean you should expect flat disks. You can totally make fluffy healthy pancakes without gluten! And there really isn’t any magic to this. Buckwheat and oat flour combine really nicely to give you a pretty nice pancake batter. And the addition of the banana and maple syrup help give it a nice sweet flavour.

In addition, this is an eggless pancake recipe. Many gluten free recipes use eggs or aquafaba to help get a nice pancake. But to keep it simple this recipe is made with simple and easy ingredients. No need to take your beater for this recipe!

Here is what you will need:

  • Buckwheat flour
  • Oat flour: you can make your own for a cheaper option
  • 1 Ripe banana
  • Plant milk

A one bowl vegan pancake recipe

Not only is this vegan pancake recipe delicious, but it is made in just one bowl. Yup, that is right, you won’t need to clean half your kitchen bowls, beaters and 10 spoons after making this simple recipe. In just 10 minutes you have yourself a great vegan pancake recipe to cook up for your family.

We have been enjoying these not only on weekends but during the week as well. A nice change to our usual steel cut oatmeal. Because of how quickly they come together I can get them into my kiddos before they run off to the school bus.

Straight shot of maple syrup being poured over a stack of vegan pancakes
Maple syrup drizzling over a stack of gluten free berry pancakes

A word on Buckwheat flour!

Despite having the word wheat it in, buckwheat flour is not a grain. Buckwheat is actually a fruit seed closely related to rhubarb or sorrel.

Nutritional analysis on buckwheat shows that it contains protein, dietary fiber, resistant starch, rutin, D‐chiro‐inositol, vitamins, and minerals (ref). When compared to other cereals, buckwheat protein is of high nutritional quality due to its relatively high level of lysine (ref).

Studies also suggest that the consumption of buckwheat is beneficial to your cardiovascular system, can help prevent gallstones and helps maintain blood sugar levels (ref).

When Jaden first transitioned to a gluten free diet, buckwheat was a staple for us. at that point he was also reacting to many other grains, like rice and quinoa. So we relied heavily on buckwheat for many of our recipes. We even made buckwheat porridge!

In conclusion, buckwheat is an amazing flour with a lovely nutritional profile and flavor. I encourage you to experiment with this flour!

Alright now on to the recipe and thank you for reading. If you enjoyed this gluten free pancake recipe be sure to check out these other easy vegan family recipes:

Until then, tchau

stack of gluten free pancakes topped with currants and maple syrup being poured over

1-Bowl Gluten Free Pancake Recipe

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A fluffy gluten free pancake recipe. Made with just a few simple ingredients, like buckwheat, oat flour, and mashed bananas. This vegan pancake recipe comes together super quickly in just 1 bowl. For an easy cleanup so you can get right down to eating this delicious breakfast!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Breakfast, Snack
Cuisine: Gluten-free, Vegan, vegetarian
Keyword: gluten free banana pancakes, gluten free breakfast, gluten free pancakes, vegan breakfast, vegan pancake recipe, vegan pancakes
Servings: 8 pancakes
Calories: 163kcal
Author: atmytable


  • 1 ripe banana
  • 1 1/2 cups oat milk
  • 2 tbs maple syrup
  • 1 1/2 cups buckwheat flour (amazon affiliate link)
  • 1/2 cup oat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon optional
  • 1/2 cup blueberries or currants if in season


  • In a medium mixing bowl smash the banana with a fork. Then pour in the plant milk and maple syrup and mix. Add the remaining ingredients (except the berries) then mix well.. The batter should be thick but still pourable. If it is to dry add a splash more plant milk. 
  • Next, carefully fold in the blueberries or currants into the batter. 
  • Heat a non-stick frying pan over medium heat. If your pan isn’t non-stick add a touch of vegan butter to prevent sticking. Pour 1/4 cup of the pancake batter into the pan. Cook until bubble start to form or it’s been 2 minutes. Then flip and cook for an additional minute. Remove and place onto a plate or cooling rack.
  • Spread on some nut butter, drizzle some maple syrup on top and serve with some fresh fruit!


If you have leftovers, store them in an airtight container for up to 3 days in the fridge.
If you are making these pancakes ahead of time, slightly undercook them for best results. 


Calories: 163kcal | Carbohydrates: 34g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 246mg | Potassium: 251mg | Fiber: 4g | Sugar: 10g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 2mg
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  3. What a great stack!! I can’t wait for bananas to come into season again where I am so I can make this!

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