Buckwheat Pancakes


1 cup buckwheat flour

1 tsp baking powder

1 egg (or 3 tablespoons pureed apple or banana)

½ – 1-litre Soya milk (you could also use almond, hemp or rice milk)

1-2 bananas, sliced

A handful of pecan nuts, chopped

Date Syrup (you could also use agave or sweet freedom)

The recipe works well for pancakes or crepes, the only thing that needs to change is the amount of liquid you add. So go slow.

Mix flour, baking powder, egg or an egg substitute and ½ milk very well. Add the rest of the milk slowly until you reach the desired consistency.

or you can skip the banana and add maple syrup — oooh

Heat your pan, add a little coconut oil. Spoon in the mixture (I use an espresso cup to get the right amount), make sure the pan isn’t too hot, once bubbles start to form and burst in the pancake, it should be golden brown on the underside, flip it over and continue to cook.

Serve these warm with sliced banana, chopped pecans and a little drizzle of honey, agave or maple syrup.

Perfect for pancake day!

2 Comments Add yours

  1. Dr Nancy P says:

    These are delish! pancakes are a personal fave of mine so to be able to have “healthy” ones it awesome! 🙂


Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s