Vegan Pancakes: Buckwheat and Chilli Banana

Pancakes are always delicious but the addition buckwheat and our sauce of choice brings a new twist. The buckwheat flour imparts a rich, nutty taste which marries well with the banana sauce.

Makes: 12 x 8 cm pancakes

Preparation: 10 mins

Cooking time: 15 mins


Stack of banana pancakes


  • 50g buckwheat flour
  • 50g plain (all purpose) flour)
  • 1 tablespoon caster sugar
  • 1 pinch of fine sea salt
  • 200ml of non-dairy milk (we use oat of almond)
  • 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon of vegetable oil (plus more for frying)
  • 2 tablespoons of mashed banana
  • 2 tablespoons of Rubies in the Rubble banana ketchup (Rubies use surplus fruit and veg that would otherwise go to waste to create their mayos, chutneys and ketchups). 



  1.  In a mixing bowl, whisk together the flours, baking powder, sugar and salt.
  2. In a jug, mix the milk, vanilla, vegetable oil and the mashed banana. 
  3. Fold in the banana ketchup
  4. Gradually whisk the wet ingredients into the dry to form a smooth batter.
  5. Heat a large frying pan and add a little oil. Wipe the oil over the base of the pan with a paper towel.
  6. When the pan is hot, drop in heaped tablespoons of the batter and cook over a medium- high heat for 1 minute, or until bubbles start to form on top.
  7. Flip and cook for about 30 seconds more.
  8. Repeat until the batter is up, keeping the pancakes warm.
  9. Add maple or date syrup if you want added sweetness.

To get the majority of the ingredients outlined in this recipe plastic free check out The Plastic Free Pantry