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courgette banana buckwheat pancakes

Buckwheat banana pancakes with courgette

Mandy Mazliah
These lovely little buckwheat banana pancakes with courgette, are packed full of goodness making them a perfect breakfast or snack for anyone. They're free from refined sugar and work well for baby led weaning as they are easy for little fingers to grasp.
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast
Cuisine British
Servings 8


  • 150 g buckwheat flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 eggs beaten
  • 200 ml milk I used almond
  • 2 small courgettes (zucchini) grated
  • 1 ripe banana mashed
  • 1 tbsp honey or maple syrup optional (remember no honey for under-ones)
  • Oil for frying I used coconut oil


  • Place 150g buckwheat flour, 2 tsp baking powder and 1 tsp ground cinnamon in a mixing bowl and whisk until well combined.
  • Pour in 2 eggs and half of the milk (100ml) and whisk, then gradually add the rest of the milk (a further 100ml), whisking all the time until you have a batter.
  • Stir in 2 grated courgettes, 1 mashed banana and 1 tbsp honey or maple syrup if using.
  • Heat a little oil in a non-stick frying pan over a low heat. Drop spoonfuls of the batter onto the pan and cook for 2-3 minutes before turning over with a spatula to cook the other side.
  • Serve with fresh fruit, honey or maple syrup, yoghurt, jam - or however you like them. Enjoy!
  • These keep pretty well overnight in the fridge if you're like me and struggle to find time to make breakfast in the morning.
Keyword banana buckwheat pancakes
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