Looking for a breakfast that’s quick, satisfying, and won’t break the bank? You’ve found it! These Easy Pancake Roll-Ups are the perfect solution for busy mornings. We’re using nutty buckwheat flour to create tender, flavorful pancakes, then filling them with creamy peanut butter and sweet banana for a protein-packed meal that feels like a treat. They’re incredibly simple to make and even easier to eat on the go!
Ingredients
• (Makes 6 Small Pancakes)
• 1 cup / 120g buckwheat flour
• 2 teaspoons baking powder
• 2 tablespoons / 25g granulated sugar
• 1/8 teaspoon salt
• 1 large egg
• 1 cup / 240ml milk of choice
• 1.5 tablespoons / 22ml vegetable oil, plus more for greasing
• 6 tablespoons / 96g peanut butter
• 3 small bananas, sliced
Instructions
1. In a medium bowl, whisk together the buckwheat flour, baking powder, sugar, and salt until well combined.
2. In a separate small bowl, lightly beat the egg, then whisk in the milk and vegetable oil.
3. Pour the wet into the dry . Stir gently until just combined—a few lumps are perfectly fine! Do not overmix.
4. Heat a non-stick griddle or heavy skillet over medium-high heat. Grease lightly with oil. Test the heat with a drop of water; it should sizzle immediately.
5. Pour about 1/4 cup of batter onto the hot griddle for each small pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look dry.
6. Flip the pancake and cook for another 1-2 minutes on the other side, until golden brown. Repeat with the remaining batter.
7. To assemble, spread about 1 tablespoon of peanut butter on each warm pancake. Arrange a few banana slices down the center and roll it up tightly. Serve immediately.
Nutritional Information
• Serving Size: 2 pancake roll-ups
• Cost Per Serving: $0.43
• Calories: 414
• Fat: 19g
• Carbohydrates: 48g
• Protein: 13g
• Fiber: 2g
• Sugar: 14g
• Sodium: 556mg
Pro Tips
• For the fluffiest pancakes, be careful not to overmix the batter. Stir only until the wet and dry are just combined; a few lumps are okay.
• To freeze for later, allow cooked pancakes to cool completely on a wire rack. Stack them with a small piece of wax paper between each one, place in a freezer-safe bag, and freeze for up to 2 months.
• Get creative with your fillings! Try a different nut or seed butter, add a sprinkle of cinnamon to the batter, or swap the banana for fresh berries or a drizzle of maple syrup.
• Ensure your griddle is properly preheated before adding the batter. A drop of water should dance and sizzle on the surface for perfectly golden, evenly cooked pancakes.
FAQ
Q: Can I make these pancake roll-ups vegan
A: Absolutely! To make this recipe vegan, simply use a plant-based milk like almond, soy, or oat milk. For the egg, you can use a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for a few minutes to thicken.
Q: How can I add more protein to this vegetarian breakfast
A: This recipe already provides a good amount of protein from the peanut butter and egg. To boost it further, you can use a protein-fortified plant-based milk, add a scoop of your favorite vegetarian protein powder to the dry ingredients, or sprinkle some hemp seeds or chia seeds into the filling.
Q: Are these pancake roll-ups good for vegetarian meal prep
A: Yes, they are perfect for meal prep. Cook the pancakes ahead of time and store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. For best results, assemble the roll-ups with peanut butter and banana just before eating to keep them fresh.
Q: Is this buckwheat pancake recipe gluten-free
A: Buckwheat flour is naturally gluten-free. To ensure the entire recipe is gluten-free, you must use a certified gluten-free buckwheat flour and a gluten-free baking powder, as some brands can have cross-contamination with wheat.
