Breakfast/ Snacks

Banana Blender Buckwheat Oat Pancakes

My go to pancake batter given a little lift and extra sweetness with the inclusion of some super ripe banana.

These pancakes are thick and fluffy with a little chew, beautifully stack-able, and delightfully satisfying. A stack of these is the perfect post leg workout meal that will satisfy my intense post workout appetite and keep me going right the way until lunch. I tend to feel like a bottomless pit after a heavy leg/glute session. I always take it as a good sign that my body is making every effort to grow in the all the right places!

Pancakes are my go to breakfast when I have the time to make them. My preference is for fresh but you can make these in advance and enjoy them cold or give them a little reheat in the microwave. After much debate over whether or not pancakes or waffles win out, pancakes do it for me every time. Waffles are a close second, but the thick fluffy nature of a beautifully formed pancake is my number one.

I topped these with some cute little pieces of banana, strawberry slices, the last of the Irish ones, some toasted pumpkin seeds, coconut flakes and a little more Nush yogurt for good measure. A drizzle of maple syrup never goes as miss if you have some one hand.

Crowd pleasing, vegan friendly, gluten free pancakes. Do it!


Banana Buckwheat Blender Oat Pancakes

Print Recipe
By Serves: 1 Prep Time: 10 minutes Cooking Time: 10 minutes


  • 40g buckwheat flour
  • 20g oats
  • 60g ripe banana
  • 125ml vanilla rice millk or non dairy milk of choice
  • 2 tbsp (15g) Nush vanilla cashew yogurt
  • 1 tbsp (7g) milled flaxseed
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • Pinch of Pink Himalayan Rock Salt



Place all ingredients together into a high speed blender. Blend until completely smooth.


Cook 1/4 cup measures of the batter in a pan lightly greased with spray oil. Cook for 2 minutes, flip and cook for 2 minutes more.


Batter makes 5 pancakes.


Top as you please!

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