Gwyneth Paltrow: Vegan Buckwheat Banana Pancakes

November 30th, 2016

Vegan buckwheat & banana pancake recipe | Gwyneth Paltrow | Healthy

gwyneth paltrow is beautiful

Gwyneth Paltrow is the epitome of a beautiful, sexy, healthy woman, and shes known for empowering other women. I love that about her!

One of the ways shes reaching out and empowering other women is with her new website, Goop.  Funny name, right?

Its actually a fun place where she can  share her love of cooking, living, traveling, being and seeing.  Its all about nourishing the inner aspects of life.

Heres a yummo recipe for buckwheat and banana pancakes that recently came in her newsletter.  In her own words: “I’ve got a thing for pancakes. This combination of nutty buckwheat and sweet, sticky banana is just great. You could sprinkle chopped walnuts on the pancakes as they’re cooking for a full-on pancake-meets-banana bread experience. These happen to be vegan, but don’t taste like it. Buckwheat flour adds a lot of value to the plain white flour – it’s rich in nutrients like calcium, iron, B vitamins and protein, and it’s gluten-free. Definitely worth a trip to the health food store.”

SERVES: 3 or 4 (makes about a dozen pancakes)

TIME: 15 minutes


  • 1 1/4 cups fat free soy or rice milk
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable oil
  • 1 tablespoon maple syrup, plus more for serving
  • 1/2 cup buckwheat flour
  • 1 teaspoon baking soda
  • 1/2 cup unbleached all-purpose flour or white spelt flour (substitute rice flour to make pancakes completely gluten-free)
  • 1/2 teaspoon salt
  • 2 bananas, thinly sliced


  1. Mix all the wet ingredients together in a small bowl.
  2. Mix all the dry ingredients together in a slightly bigger bowl.
  3. Add the wet to the dry and stir just enough to combine be careful not to over-mix (thats how you get tough pancakes).
  4. Heat a large nonstick skillet or griddle over medium-high heat (I love Jamie Olivers nonstick cookware its so slippery that I dont need to use any oil or butter).
  5. Ladle as many pancakes as possible onto your griddle.
  6. Place a few slices of banana on top of each pancake.
  7. Cook for about a minute and a half on the first side or until the surface is covered with small bubbles and the underside is nicely browned.
  8. Flip and cook for about a minute on the second side.
  9. Repeat the process until you run out of batter.
  10. Serve stacked high with plenty of maple syrup.
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J.C.allenLeslisea Recent comment authors
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This recipe didnt work well for me at all as a gluten-free recipe. I made two substitutions- hemp milk instead of soy or rice milk, and sorghum flour instead of rice flour. However, the batter was really runny and I dont think my changes were the problem. The dough fell apart when the pancake had to be turned. I had to add 1/2 tsp xanthan gum and 1/4 extra cup of flour to get a decent pancake, and the baking soda had a strong flavor. It was better when I mashed the banana instead of using medallions, but still not… Read more »


Hi Sea, thanks for your feedback and suggestions. I didnt experience what you did, but I love how thorough you were with your substitutions and suggestions. I checked out the recipe you suggested by Isa Moskowitz and Ill definitely give that one a try. Thanks for sharing it! Also, I checked out your website, and it looks delish! Ill definitely come back to try some things. Thanks again for your suggestions and feedback.


I had good luck with the recipe today. I used almond milk as my liquid and substituted ground oats (homemade oat flour) for the white flour. And, I skipped the bananas.

The batter spread nicely when poured (but was not runny) and the pancake held together well when flipping.

Thanks for sharing!


This was my first time making buckwheat pancakes. These were a hit with my three boys. The only substitution I made was Karo syrup in place of the maple syrup only because I was fresh out. I will definitely make these again!