I love chill mornings and an extensive breakfast. I could eat these fluffy pancakes any time of the day but I like them best in the morning. It takes a little time, so I only make them when I’ve enough time. Perfect for the weekend! These pancakes are amazing with fresh fruits, peanutbutter, plantbased yoghurt, or whatever you like! It’s your party!

PORTION: for 6 pancakes (1 person)

PREPTIME: 5 minutes

BAKETIME: 10 minutes


  • 75 grams buckwheat flour
  • 1 egg
  • 1 mashed banana
  • 3 tablespoons plantbased yoghurt
  • 40 ml almondmilk
  • ½ teaspoon baking powder
  • 1 tablespoon coconut oil
  • Cinnamon
  • Toppings of your choise


 1. Beat the egg in a large bowl until light and add almondmilk and cinnamon. Add the mashed banana, buckwheat flour, yoghurt and bakingpowder until fluffy combined.

2. Heat a frying pan on a medium heat and add a tablespoon of coconut oil.

3. Use a small cup to spoon batter onto skillet. Gently spread the batter into a small circle. Bake this for 3 minutes until edges look dry.

4. When bubbles start to appear and pop on the top surface of the pancakes, turn them over.

5. Bake the other side for 3 minutes. Once flipped, cook another 2 minutes until lightly browned.

6. Serve with your favorite toppings. I used fresh strawberries and coconut yoghurt!


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Hi there! My name is Lenna. I’m a dutch Nutrition & Dietetics student, recipe developer and a lover of real, simple and balanced food.

Currently, I’m in recovery from an eating disorder and I have this blog to show the world there’s always a way out. My goal is to inspire others with my story and recipes and to give support to create a healthy relationship with food. Thanks for stopping by, I hope inspire you in one way or another! LET’S SPREAD THE LOVE FOR FOOD!

xx Lenna

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