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Banana pancakes with fresh berries

Prep Time:

10 minutes

Cook Time:

15 minutes





About the Recipe


1tbs ground flaxseed mixed with 3tbs water

2 ripe bananas, mashed

100g buckwheat flour

1tsp cinnamon

1tsp baking powder

300ml soya or other plant-based milk

80g blueberries (frozen blueberries, cherries or raspberries also work well)

1-2 tbs olive oil for the pan

Berries to serve (blueberries, strawberries, cherries, raspberries etc)

Maple or agave syrup, to serve (optional)


1. Mix together the buckwheat flour, cinnamon and baking powder in a large bowl. Make a well in the centre of the dry ingredients, whisk in the plant milk and flaxseeds to make a smooth batter.

2. Stir in the mashed bananas and the blueberries (or other berries).

3. Heat 1-2 tsp oil in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan, making three or four at a time.

4. Cook the pancakes over a medium heat for 2-3 minutes on the first side, until small bubbles appear and the mixture is almost set. Flip over and cook on the second side for a further 2-3 minutes until golden brown.

5. Transfer to a plate and keep warm while cooking the remaining pancakes.

6. Serve with fresh berries and a drizzle of maple or agave syrup.

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