Close up shot of pancakes stack
Print Pin
5 from 2 votes


A delicious recipe inspired by buckwheat pancakes by Jamie Oliver
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people



  • 100 gr Buckwheat flour
  • 37.5 gr Almond flour or ground almonds
  • 1 teaspoon Baking powder
  • a pinch Salt
  • half Ripe banana
  • 150 gr Plant milk
  • 1 teaspoon Vanilla extract
  • Berries fresh or frozen


  • Making these gluten free pancakes is easier than you think: you'll just need a blender, a bowl and a pan!
  • Put buckwheat flour and almonds (or almond flour) into a food processor and blend until you get a nice and thin powder. Add a pinch of salt and baking powder. Put them into a bowl.
  • Using the same food processor, blend banana, milk and vanilla. Jamie uses almond milk, but you can also use coconut milk, hazelnut milk, soy milk...
  • Add the wet ingredients the flours and stir until you get a thick, creamy batter.
  • Heat a pan with a drizzle of oil and, when hot, pour two/three tablespoons of batter.
  • Place some berries on top, then cook the other side until golden brown.
  • Serve your gluten free pancakes with agave or maple syrup, also yogurt and honey if not vegan.