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Buckwheat Pancakes

Prep Time:

30 minutes. Start by heating a large skillet on a low to medium heat setting.


14 pancakes


Dry ingredients:

1 cup organic Buckwheat flour
1 cup organic All Purpose flour
1 tsp baking soda
3 tbsp organic coconut sugar
1 shake organic ground cinnamon
1 tsp fine sea salt

Wet ingredients:

1 1/3 cups 2 % organic milk or almond milk, original flavour
1 large beaten egg
1 mashed large banana
1/4 cup melted salted


In a large bowl stir dry ingredients well using The Porridge Mom spurtle.

In a large measuring cup pour the milk and add the egg. Beat well using a whisk! Then add the banana and beat well again.

Pour the wet ingredients and the melted butter into the dry ingredients. Using The Porridge Mom spurtle, stir the batter until just mixed.

Using a large spoon, put the batter onto a heated skillet forming large pancakes. When little bubbles start to form, flip the pancakes to cook the other side.

Makes 14 large pancakes.  Serve with clotted cream, yogurt and blueberry coulis. Add a little maple syrup for an added flavour boost.  Enjoy! 

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