Buckwheat Pancakes

A healthy, filling and tasty take on pancakes. I personally love using a non-stick mini pan if you can get your hands on one, they are great for creating mini stacks and for introducing some tasty fillings and toppings!

SERVES 4 MINI PANCAKES (mini non-stick pans are great for stacking options)


  • 1 tbsp Coconut Oil (for cooking)
  • 2 tsp of MACA powder
  • 3 tbsp maple syrup
  • 2 tsp of milled chia seeds
  • 250ml oat milk / plant milk of your choice (unsweetened)
  • 100g buckwheat flour
  • Berries (frozen or fresh for serving)
  • Cinnamon for serving.
  • Maple syrup for serving (optional)



  • Add all the ingredients except for coconut oil in a blender or food processor and blend until smooth.
  • Using a non-stick mini pan & plastic spatula, add a drizzle of coconut oil and then dollop on your pancake mix, brown slightly in a medium heat for 2 minutes or as required and then transfer to a grill to finish browning on top.
  • In a separate saucepan add your berries and warm until melting (serve over your pancakes)



  • 1-2 tsp of nut butter for middle filling
  • Greek style / plain yogurt (dairy or coconut / soy yogurt for dairy free) for top of pancakes
  • Fruit or berries as above heated or served fresh and sliced.


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