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Breakfast: Vegan, Vegetarian, Gluten free, Dairy Free

All of us love pancakes and they are a great way to nourish our bodies for a day of active living.

I love this recipe using buckwheat flour (which is actually a fruit seed from a plant similar to rhubarb). Buckwheat is gluten free and a great plant based source of protein. These pancakes are simple to make and are always a crowd pleaser with my family and friends.




  • 2 Cups of buckwheat flour
  • 2 Cups water
  • 1 Large very ripe banana
  • 1 Teaspoon organic vanilla extract
  • 1 Teaspoon baking soda
  • 1 Scoop of organic pea protein (optional)



1. Mash the banana in a large bowl and add vanilla extract

2. Add buckwheat flour, baking soda and protein powder (optional)

3. Add water and use a hand held blender to blend together. Or you could do this by hand.

4. Use a little coconut oil in a fry pan and our the batter in on medium high heat.

5. Flip the pancakes when little bubbles appear over the surface of the pancakes.

I like to serve these with fresh fruit and a big blob of coconut yoghurt on top.



xoxo Hollie