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You know those times when you can’t decide whether you want to have banana bread or pancakes for breakfast? You can’t make up your mind but all you know is that whatever you choose is going to be doused in peanut butter syrup? It’s a tough spot. Luckily, this recipe combines banana bread with buckwheat pancakes for a vegan and gluten-free breakfast everyone can enjoy! It’s topped with a luscious blend of peanut butter and maple syrup. The only tricky decision left is whether or not to share.

Buckwheat Banana Bread Pancakes with Peanut Butter Syrup [Vegan]

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Serves

4

Cooking Time

20

Ingredients

For the Peanut Butter Syrup:

  • 3/4 cup (180 ml) maple syrup
  • 1/2 cup (130 g) smooth peanut butter
  • 1 teaspoon vanilla extract
  • Pinch of salt, optional

For the Pancakes:

  • 1 1/2 cups (375 ml) non-dairy milk
  • 1 tablespoon apple cider vinegar
  • 3 very ripe bananas, mashed
  • 1/4 cup (60 ml) canola oil
  • 1 1/2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup (85 g) buckwheat flour
  • 3/4 cup (85 g) oat flour (certified gluten-free if necessary)
  • 1 tablespoon flaxseed meal
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Cooking spray

For the Toppings:

  • Sliced banana, optional
  • Chopped nuts (walnuts, pecans, or peanuts would all be nice), optional
  • Chocolate chips, optional

Preparation

  1. In a small bowl, combine the peanut butter syrup ingredients. Heat in the microwave for 30 seconds, stir, and set aside until ready to use. This can also be made up to 4 days in advance and chilled, but you may need to reheat when ready to use.
  2. In a small bowl, combine the non-dairy milk and vinegar and set aside to curdle for 5 to 10 minutes.
  3. In a large bowl, combine the mashed bananas, oil, maple syrup, and vanilla. Add the milk mixture. In another bowl, combine the buckwheat flour, oat flour, flaxseed meal, baking powder, salt, ginger, cloves, and nutmeg. Add the dry ingredients to the wet and stir until just combined.
  4. Heat a large frying pan or griddle over medium heat. Generously spray with cooking spray. Use a 1/3-cup (80 ml) measuring cup to scoop batter onto the pan (about 2 or 3 pancakes at a time, depending on the pan size). Cook for about 4 minutes, or until the edges of the pancakes begin to lift and look golden. Flip with a spatula and cook for 2 to 3 more minutes. Transfer the pancakes to a plate and cover with a kitchen towel until ready to serve. Repeat, spraying the pan before each batch, until all the batter is used.
  5. Serve the pancakes warm, topped with banana slices, nuts, chocolate chips (if using), and the peanut butter syrup.

Notes

Variation: If you don’t have buckwheat or oat flour, use an equal amount of whole wheat or all-purpose flour, or a gluten-free flour blend of your choice.



About The Author

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Kristy Turner

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A self-described former “die-hard cheese nerd,” Kristy Turner is now the writer, recipe developer, and food stylist behind the vegan food blog Keepin’ It Kind. Once a professional fromagier and mutterer of the words, “I could never be vegan,” Kristy now loves her compassionate lifestyle and works with her photographer husband, Chris, to make veganism accessible, fun, and delicious for everyone.

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