Buckwheat Pancakes with Strawberry Sauce



Protein (g)


Carbs (g)


Fat (g)


  • 3 tsps coconut oil


For the pancakes:

  • 100g buckwheat flour

  • 2 tsps flaxseed

  • 1 egg

  • 50g ripe banana

  • 25g vanilla flavour whey or rice protein powder (optional)

  • 280ml unsweetened almond milk

  • a small pinch of sea salt

  • a small pinch of baking soda

  • a small pinch of ground nutmeg

  • 1 tbsp maple syrup or honey


For the sauce:

  • 100g strawberries, mashed well plus a few left whole, to serve

  • 1 tsp chia seeds

  • 1 tsp fresh lemon juice

  • a pinch of stevia, to sweeten


Place the sauce ingredients in a saucepan over a medium/low heat, and cook gently for 5 minutes, stirring occasionally. Turn off heat.

Place the pancake ingredients in a blender and blend well until smooth.

Heat 1/2 tsp coconut oil in a frying pan over a medium heat. Pour around one sixth of the batter into the pan.

Move the pan around gently to even out the mixture into a circular shape. When small holes appear in the pancake (around 1-2 minutes), turn or flip it over and cook on the other side for 1-2 minutes.

Transfer the pancake to a plate. Add more oil to the pan and repeat the process 5 times with the remaining batter. Serve each pancake with a few spoonfuls of  strawberry sauce and extra strawberries.

Store any leftover pancakes and sauce in separate airtight containers and refrigerate for up to 2 days. The pancakes can also be frozen on the same day for up to 2 weeks.