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Gluten Free Banana Pancakes

Servings: 4 people


  • 3 ripe bananas
  • 6 organic eggs (or 'flax' eggs for Vegan option)
  • 100 g buckwheat flour
  • ½ tsp cinnamon
  • coconut oil


  • coconut yoghurt
  • blueberries


  • To make the batter, first add the buckwheat flour and cinnamon to a bowl, add the eggs and whisk well. Peel the bananas and mash them with a fork. Add the mashed banana to the bowl and mix together.
  • Heat coconut oil in a frying pan on medium to high heat and pour 3-4 small portions of the batter in the pan at one time. Fry the pancakes for about 2 minutes on each side.
  • Serve with coconut yoghurt, fresh blueberries.