Vegan Buckwheat Banana Pancakes with Peanut Butter Caramel

I’ve been in full on pancake making mode for a lot of my clients the last week. Pancake Tuesday is coming early this year… quite literally because Easter falls at the beginning of April.

Honestly, it was one of my favourite days as kid. I just loved pancakes. My mums pancakes and I think the standard in Ireland was definitely more crepe style than the thick and fluffy pancakes I’ve come to know and love. That being said, there is still a place for a crepe of the hearty buckwheat variety in my heart.

These pancakes are one of my go to combinations…buckwheat flour, banana, vegan, fluffy, naturally sweetened and then drizzled generously with my new favourite sauce! A peanut butter coconut condensed milk caramel.

As you might have guessed, this stack was created for Nature’s Charm using their coconut condensed milk. A store cupboard staple for sure.

Watch out for lots more pancake options to come ahead of the big day!

Vegan Banana Buckwheat Pancakes with Peanut Butter Caramel

Print Recipe
By Serves: 2 Prep Time: 10 minutes Cooking Time: 10 minutes


  • **For the Peanut Butter Caramel Sauce**
  • 150g Nature’s Charm Coconut Condensed Milk
  • 30g vegan butter or coconut oil
  • 30g smooth drippy peanut butter
  • 50g soft brown sugar or coconut sugar
  • Pinch of salt
  • **For the Pancakes**
  • 130g buckwheat flour
  • 100g ripe banana
  • 250ml non dairy milk of choice; I used unsweetened oat milk
  • 2 tsp baking powder
  • 1 tbsp cornstarch
  • 1 tbsp maple syrup (optional)



Place caramel sauce ingredients into a pot. Whisk together and place over a medium heat. Bring to the boil and then simmer for 6 - 8 minutes; the mixture should coat the back of a spoon. Set to one side.


Blend together all ingredients for the pancakes in a jug or bowl using a hand blender; you can also use a blender or food processor.


Heat a large pan over a medium heat. Grease with some spray oil or coconut oil.


Cook 3 tbsp or up to ¼ cup (60ml) of batter per pancake. Once bubbles form and the edges set carefully flip and cook for just a minute more.


Serve pancakes with peanut butter caramel sauce, chopped peanuts and fresh raspberries if desired.


*You will have plenty left over for future batches of pancakes! This is also delicious drizzled over ice cream. Store in the fridge for up to 4 days. It will thicken when chilled; thin out by heating in a pot or in the microwave.


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