Healthy Buckwheat Pancakes | DonalSkehan.com, You're favourite weekend treat with all the flavour and none of the guilt!
  • breakfast

Healthy Buckwheat Pancakes

January 16

These super healthy pancakes are best made small, as if they are too large they are hard to flip. They are dairy-free and sugar free but still taste really good. (Recipe from David & Stephen Flynn’s The Happy Pear available on Amazon. )

  • serves Serves 4
  • time 30 mins


  1. 1. Put all the ingredients into a blender or food processor and blend until everything is smooth. Cover the base of a non-stick frying pan or skillet with the lightest coating of oil maginable – use a sheet of kitchen paper to mop up any extra (melted coconut oil is a good option). It’s just so that your pancake won’t stick to the pan.
  2. 2. Put the pan on a high heat and give it a few minutes to heat up. We want a nice hot pan. Drop in dollops of your pancake mixture and leave them to cook for 3–4 minutes on each side. You’ll know they’re done when they start to bubble a little and turn golden.
  3. TOP TIP

    Try serving with some soya yoghurt, fresh fruit or fruit compote and honey, or simply a little lemon and honey. Or why not go for a savoury pancake with hummus, roasted peppers and mixed leaves!

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120g buckwheat flour

1⁄2 tsp salt

250ml rice milk

1⁄3 of ripe banana

4 tsp honey

1 tsp baking powder

1 1⁄2 tsp tahini/peanut butter

Oil for frying


You'll Need

Blender/food processor

Frying pan/ skillet

Kitchen paper