Healthy Buckwheat Pancakes


These are a favorite weekend treat in our house, a perfect mid-morning snack with a nice warm cuppa.

I like to make these in mini form because they’re much easier to flip, and I try to dole them out five or six at a time.

Stack em high y’all, stack em high!

Buckwheat is a powerhouse of goodness in comparison to regular flour. It contains fibre, protein and magnesium…so yes these pancakes will do your body good!

Serves: 18 – 20 mini pancakes



  • 1 cup of buckwheat flour
  • pinch of Himalayan salt/sea salt
  • 1 cup of almond milk
  • 1/2 a banana
  • 1 tablespoon of honey/agave/maple syrup
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon of butter/coconut oil/tahini
  • Butter/coconut oil to fry


  1. Blitz all the ingredients together with a hand blender/blender or bullet.      A whisk will do the job just fine too, just make sure the mixture is nice and smooth.
  2. Heat about a teaspoon of coconut oil/butter in a large frying pan and give it an even swirl.
  3. When the pan is hot, start dropping about a tablespoon of mixture onto the pan. I usually fit about six or seven at a time. When you see bubbles forming on top of the pancakes, flip them over with a spatula.
  4. Don’t allow your pan to get too hot, or the pancakes will start to burn! Once you have the first batch done, turn down the heat to medium.
  5. For every batch, add about 1/4 teaspoon more oil/butter. I do find coconut particularly good for buckwheat pancakes because it doesn’t burn.

Serving suggestion:

Top your pancakes with some fruit, a drizzle of honey and whatever else you desire. My usual (pictured) always has some bee pollen, chia seeds and cacao nibs.


Be as creative as you desire.




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