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Buckwheat Banana Bread Pancakes with Peanut Butter Syrup
[Vegan]

KT By: Kristy Turner

Author Bio

A self-described former “die-hard cheese nerd,” Kristy Turner is now the writer, recipe developer, and... Read More

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Vegan Buckwheat Banana Bread Pancakes with Peanut Butter Syrup

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Buckwheat Banana Bread Pancakes with Peanut Butter Syrup [Vegan]

Dairy Free

Vegan

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... Read More

Ingredients You Need for Buckwheat Banana Bread Pancakes with Peanut Butter Syrup [Vegan]

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

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How to Prepare Buckwheat Banana Bread Pancakes with Peanut Butter Syrup [Vegan]

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.
In a small bowl, combine the non-dairy milk and vinegar and set aside to curdle for 5 to 10 minutes.
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.
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.
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.

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