Banana Buckwheat Pancakes with Coconut and Blueberries

Banana Buckwheat PancakePacked full of juicy bananas, gorgeous gluten-free buckwheat flour and beautiful comforting vanilla and cinnamon, these pancakes are sure to be a hit at any time, but especially for Sunday brunch! Buckwheat flour (which is gluten free and actually not related to wheat at all) results in a denser pancake which is perfect when topped with coconut yogurt, blueberries and a dash of maple syrup. I hope you enjoy!


  • 1 cup of organic buckwheat flour
  • 1/2 cup of almond meal
  • 1 mashed large ripe banana (or two small ones)
  • 3 large free range eggs at room temperature
  • 1 teaspoon vanilla powder
  • 1 teaspoon baking soda
  • 1 tablespoon coconut sugar (optional, add for extra sweetness or if banana is not super ripe)
  • 1- 2 teaspoons of cinnamon
  • 3/4 cup of milk (unsweetened almond milk works well in this recipe)
  • 1 tablespoon organic butter or ghee for cooking
  • Coconut yogurt , maple syrup and organic blueberries to serve


  1. In a large bowl, whisk the eggs together until combined
  2. Add buckwheat flour, almond meal, mashed banana, baking soda, vanilla powder, cinnamon, milk (and coconut sugar if using) and mix well.
  3. Heat up a non-stick pan and add a small amount of butter. Once heated, spoon in 1- 2 tablespoons of mixture per pancake. Ensure that the pancake is not too thick, as this type of pancake is best enjoyed thin.
  4. Once bubbles start to come to the surface and pop (around 2-3 minutes), turn over the pancake to cook the other side for another couple of minutes.
  5. Once cooked, plate the pancakes up with a generous dollop of coconut yogurt, a handful of blueberries and a swirl of maple syrup.

Tip: Add a sprinkle of Jaime’s Muesli for an interesting extra crunch!

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