Make Breakfast Fun with These Gluten-Free & Dairy-Free Buckwheat Pancakes


Nothing beats pancakes with seasonal fresh berries and lashings of pure organic maple syrup. And if you’re dealing with food allergies, nobody has to miss out. Aside from being gluten and dairy free, you can easily make this nut and egg free too.

These golden discs of goodness are packed with amazing nutrients. The chia seeds (which are purely optional) add a dose of omega-3 fatty acids as well as calcium and magnesium to promote healthy bones and teeth. The buckwheat flour is great for digestion and acts as a prebiotic, feeding helpful bacteria in the gut.

Top Tips

I’ll often cook a double or triple batch of pancakes on a leisurely Sunday morning with all the boys and reheat leftovers during the week for a fast nutritious breakfast. To reheat these simply take leftover pancakes from the fridge and warm up in a frying pan (no need to add additional oil). These can keep in the fridge covered for 3 days.

Lunchbox Idea

To make these lunchbox friendly, replace almond milk with an alternative dairy-free milk, add a dash of maple syrup to the batter and a generous handful of fresh or frozen berries and blitz up in the food processor along with all the other ingredients.

So simple. So nutritious. So delicious.

Banana Buckwheat Pancakes

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4


  • food processor



  • In a food processor combine all the ingredients (except the coconut oil) and mix well into a smooth batter.
  • In the meantime add a teaspoon of coconut oil to a medium/hot pan and heat until the oil melts and spreads. Pour in some batter to form a pancake.
  • Once you see bubbles appear in the batter its time to flip over and cook the other side.
  • Repeat until you have finished the batter and enjoy warm with maple syrup and berries.
Tried this recipe?Let us know how it was!
Course Appetizer, Breakfast, Dessert, School Lunches, Snack
Keyword banana, Buckwheat flour
Allergy Dairy Free, FODMAP Friendly, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free
Value Halal, Kosher, Paleo, Vegetarian
Author: Sharon Selby

Find more delicious, nutritious recipes, healthy eating articles, courses and classes on Sharon’s website, Deliciously Allergy Free.

Share your wholefood pancake breakfasts with us on Instagram with #myTWC!

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About the Author: Sharon Selby

Sharon Selby’s popular blog ‘Deliciously Allergy Free’ proves that life after ‘dairy and gluten’ is not only possible, but is seriously easy and delicious. Specialising in allergy-friendly living, she runs classes and online courses teaching families how to cook nutritious, tasty meals while being on a restricted diet. Her passion came from being able to reverse her son’s multiple food allergies, intolerances and eczema by the time he was 18 months old. Sharon loves sharing that good health begins in the kitchen and with a nutritious diet families will thrive.

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