Buckwheat Pancakes

Recipe 10 minPreparation Time 10 minCooking Time
Buckwheat Pancakes

Buckwheat Pancakes

10 minPreparation Time 10 min Cooking Time

About this Recipe

Pancakes and lazy weekend mornings are a match made in heaven. Although I am currently subjected to the pitter-patter of little feet, the clatter of falling toys, and a variety of shrill sounds on weekend mornings, slathering a lovingly made coconut buttercream on top of nutty-tasting buckwheat pancakes and closing my eyes while sitting in peace to savor each bite have become part of my weekend ritual.

My insatiable craving for coconuts inspired this buttercream, which is now a standard topping on all my pancakes. Adding bananas to the pancake batter means I can skip the eggs. Buckwheat, known for its low glycemic index, helps stabilize blood sugar levels. It's a wholesome and satisfying way to start your day.

The Benefits

These pancakes are a great way to optimize nutrients for lowering stress and anxiety. The star ingredients, buckwheat flour and bananas, help promote sleep. Bananas are rich in B vitamins, which help lower cortisol, the stress hormone. Buckwheat flour is known for its high levels of insoluble fiber and B vitamins, which help in brain support during times of stress. In addition, buckwheat is high in tryptophan, a precursor to serotonin, a feel-good hormone needed to combat stress and anxiety.  

 Tools & Equipment: Handheld mixer or stand mixer.


Makes 5 to 6 pancakes
  • 3 Tbsp (90 g) organic butter
  • 3 heaped Tbsp (28 g) coconut powder
  • 1 cup plus 2 Tbsp (265 ml) coconut milk
  • 2 Tbsp (30 ml) maple syrup
  • 1 cup (135 g) buckwheat flour
  • 1 tsp (6 g) baking powder
  • 1½ bananas, mashed, plus sliced banana for topping
  • 1 Tbsp (15 ml) maple syrup
  • Walnuts, for garnish (optional)


  1. Step 1
    In a small bowl, whisk the butter, coconut powder, 2 Tbsp of coconut milk, and 2 Tbsp of maple syrumaip until fluffy. Set aside.
  2. Step 2
    In a large bowl, mix the flour and baking powder. Add the mashed bananas, and the remaining coconut milk and maple syrup. Mix until smooth.
  3. Step 3
    Heat a pancake or a regular medium-sized pan over medium heat. Add ½ cup of the batter. Turn the heat to low. Cover and cook for 1 minute per side. Repeat with the remaining batter.
  4. Step 4
    Top the pancakes with the coconut cream and sliced banana. Garnish with the nuts, if desired.

Substitutions:  Use mangoes instead of the bananas. 

About the author

Vanessa Mehri

Vanessa Mehri

Vanessa, a chef with Swiss roots and a Kenyan upbringing, has crafted two beloved cookbooks that showcase her East African culinary expertise. Her humorous side can be seen on social media where she passionately encourages people to embrace real food and actively works towards reducing food waste.

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