Gluten Free Buckwheat Banana Doughnuts

In observation of Celiac Disease Awareness Month

In recognition of May as Celiac Disease Awareness Month, I'm sharing with you gluten free version of, one of my favorite breakfast, doughnuts with honey-lemon sauce.

Celiac Awareness Month is an event held throughout the United States each May and is supported by the National Foundation for Celiac Awareness (and other relevant organizations). Celiac disease is a genetic autoimmune disease which damages the small intestine. In many cases, where there are no noticeable symptoms, a person has 'silent coeliac disease'. 

People with celiac disease are sensitive to gluten which triggers these symptoms. Gluten is a protein found in grains such as barley, wheat and rye. Consumption of gluten can affect the whole body. 

Celiac Awareness Month also raises awareness about sensitivity to gluten. Treatment for celiac disease and gluten intolerance is straight forward; those affected are advised to avoid foods which contains gluten. This awareness event helps educate and inform the public about gluten free foods. However, it is not always easy to de...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 16 Small Doughnuts Serves: 6



  • 1 Cup Buckwheat Flour
  • 2 Banana (ripe, about 1 cup when mashed)
  • 1/4 Cup Raisins
  • 3 tbsp Sugar
  • 1/2 tsp Baking Soda (or gluten free fruit salt, or use 1/4 soda water instead of water)
  • 1 tsp Fennel Seeds
  • 1 tbsp Lemon (juice)
  • 1 tbsp Canola Oil (plus extra for frying)
  • 1/2 Cup Water
  • Salt (just a pinch)
  • Powdered Sugar (for dusting)
  • Honey-Lemon Sauce

  • 2 tbsp Honey
  • 3 tbsp Lemon (juice)


  • 1. To make Honey-Lemon sauce, mix honey and lemon juice in a small bowl. Mix well until honey mixed well in lemon juice. Set aside.
    Additional Notes:
    If it's cold or honey don't mix well, warm then heat the mixture in microwave for 10 sec at a time.
  • 2. In a bowl, add ripe banana and mash with back of a fork until fully mashed.
  • 3. In a deep frying pan, heat oil for deep frying. While oil is getting hot, in a wide bowl, add buckwheat flour, mashed banana, 1 tbsp oil, 1 tbsp lemon juice, raisins, fennel seeds, sugar, fruit salt, and salt.
  • 4. Add water little at a time to make a smooth dough.
  • 5. Dough should not be runny. It should be a little thicker than pancake batter.
  • 6. Oil will be hot by this time. Scoop the dough with ice-cream scooper into hot oil to make small tennis ball size doughnuts. Fry until doughnuts float on top and are brown from all sides. Dough yields 15-18 doughnuts.
  • 7. Transfer cooked doughnuts on a paper lined plate to drain excess oil.
  • 8. Dust with powder sugar. Serve doughnuts hot with lemon-honey sauce for dipping.

Savita's Notes:

Please Note: If you don't consider Honey a Vegan ingredient. Feel free to use Sugar or Agave Nector instead

Disclaimer: This is not a paid blog post. All views are my own.
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