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Banana + Buckwheat Pancakes

Banana + Buckwheat Pancakes

Banana + Buckwheat Pancakes 

Ah Weekends.... I would say yay! sleep-ins, but I've got 2 kids so...moving on haha

What it does mean is longer meal times with loved ones, maybe an extra coffee, extra cuddles, and nowhere to be. This pancake recipe is a simple delicious way to spend a Sunday. Enjoy x 

Serves: 4


3/4 cup mashed Banana (approximately 2 medium bananas)

1/2 cup Egg whites or 3 free range Eggs* lightly whisked 

1/2 cup Buckwheat flour **

1/2 teaspoon Baking soda 

1/8 teaspoon of Sea salt 

1 teaspoon ground Cinnamon 

1 teaspoon Vanilla extract 

1 tablespoon Flax seeds 

1 tablespoon Chia seeds 

Optional: 1 tablespoon of liquid sweetner of choice such as maple syrup, rice malt or agave. 

Coconut oil for pan. 


In a small bowl mash banana. In a large bowl combine buckwheat, baking soda, salt and cinnamon. Add egg whites or whisked eggs* to buckwheat mixture. Fold through banana and sweetener if using. Add flax and chia. Let sit for 5 minutes and allow batter to thicken. 

Heat a large frying pan on a low-medium heat, add coconut oil to grease pan. Using a 1/4 cup measuring cup or scoop of choice pour pancakes of desired size. Typically I fit four in a pan. (I like to make small ones for the kids) Cook until bubbles form on top. Flip and cook for a further minute. Transfer to a plate as you cook, four in the pan at a time. 

Serve with fruit, yoghurt, maple syrup, nut butter, kefir, toasted nuts and seeds the possibilities are endless! 

NOTE: * If you use whole eggs, add 2 tablespoons of almond, soy or milk of choice at the end of the recipe steps and mix well to loosen batter. 

** You can replace buckwheat flour with the same quantity of protein powder of choice for high protein pancakes.

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