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Buckwheat and Banana Skillet

Buckwheat and Banana Skillet

A cozy, sliceable breakfast bake that blends the nutty warmth of buckwheat with natural sweetness from ripe bananas. Baked in a single cast-iron skillet, this recipe delivers fiber, plant-based protein, and satisfying texture. Perfect for busy mornings, meal-prepped lunches, or weekend brunch with minimal cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 Wedges
Course: Breakfast, Brunch
Cuisine: American-inspired, Gluten-Free Friendly
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup buckwheat flour
  • 1 cup second gluten-free flour sorghum, oat, or brown rice flour
  • 1 tsp baking powder
  • Pinch of baking soda
  • 1 –2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2 –3 ripe bananas mashed
  • 2 large eggs or 2 tbsp ground flax/chia + 6 tbsp warm water
  • 1/4 –1/3 cup maple syrup
  • 1/3 cup neutral oil coconut oil, or melted butter
  • 3/4 –1 cup almond or oat milk or sparkling water for lift
  • Pinch of salt
  • Optional mix-ins: nuts chocolate chips, berries, tahini drizzle

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 10–12-inch cast-iron skillet with avocado oil, butter, or coconut oil.
  2. In a large mixing bowl, whisk together buckwheat flour, your second flour, baking powder, baking soda, cinnamon, ground flax (if using), and salt.
  3. Stir in maple syrup, vanilla, neutral oil or butter, and milk or sparkling water until just combined.
  4. Mash ripe bananas into the bowl with a fork and fold gently to keep texture rustic.
  5. Batter should be thick but pourable. If too thick, add 1–2 tbsp milk. If too thin, add a spoonful of flour.
  6. Briefly warm the greased skillet on low for 1 minute to encourage golden edges.
  7. Pour batter into the skillet, smooth the top, and bake 30 minutes or until lightly browned and the center springs back.
  8. Cool 5–10 minutes before slicing into wedges. Store leftovers airtight at room temperature up to 3 days.

Notes

Sparkling water creates extra lift and a softer crumb. Coconut oil adds a subtle tropical flavor. For egg-free, use flax or chia eggs with slightly more milk. Keep oven steady at 350°F to avoid gummy centers. Mix-ins like nuts, chocolate, or berries add texture and contrast. To fix thick batter: add milk. To fix runny batter: add buckwheat flour.