Recipe: Buckwheat pancakes

When the weekend rolls around, I love to treat myself by mixing up my morning bircher muesli for eggs, french toast, or pancakes. 

There's nothing I love more than soaking up some morning sunshine with a delicious breakfast, a fresh pot of tea and the latest Collective magazine!


But rather than traditional pancakes with white wheat flour, I like to opt for a healthier version. Although not as fluffy as traditional pancakes, this version made with buckwheat flour is delicious and healthy. 

After some experimenting, I've found that the addition of half a mashed banana adds a bit of moisture to the pancakes (as well as a delicious flavour!).

I love to serve them with yoghurt, maple syrup and fresh fruit.

This recipe makes approximately four pancakes.



  • 1/2 cup buckwheat flour
  • 2 tablespoons rolled oats
  • 1/2 teaspoon baking soda
  • Sprinkle of cinnamon
  • 1 egg, lightly beaten
  • 1/2 cup milk (your choice - I usually use almond)
  • 1/2 teaspoon vanilla essence
  • 1/2 banana, mashed
  • Optional: 1/2 tablespoon cacao 
  • Coconut oil for cooking
  • Maple syrup, plain Greek yoghurt, berries and remaining banana, to serve


  1. In a small bowl, mix together the buckwheat flour, oats, baking soda, cinnamon and cacao (if using).
  2. In a seperate bowl, whisk together the egg, milk, vanilla essence. Add mashed banana. 
  3. Add the wet ingredients to dry ingredients and mix until just combined. If mixture is too thick, add a bit more milk.
  4. Preheat skillet over medium heat. Add coconut oil. 
  5. When oil is hot, pour 1/4 cup of mixture into skillet. Cook for two - three minutes of until small bubbles appear. Flip and cook for a couple of minutes. 
  6. Transfer to a plate and repeat the process for the remaining batter.
  7. Top with plain Greek yoghurt, maple syrup, remaining banana and fresh berries. Enjoy!