Buckwheat flour, Walnut & Banana Pancakes

These fluffy gluten-free buckwheat pancakes made with walnuts and banana are one of my favorite anti-inflammatory snacks when I crave something comforting, but also nourishing.

Buckwheat provides complex carbs that support stable energy levels, while walnuts bring healthy fats, and the banana adds a touch of natural sweetness and potassium.

I topped them with hazelnut butter and a homemade berries & chia jam; a combo that’s not only delicious, but also rich in antioxidants and omega-3s.

They’re soft, satisfying, and supportive of both gut and hormone health — proof that snacks can be both indulgent and functional.

Prep & Cook Time: 40 minutes

Makes 8 pancakes

Source of complex carbs

INGREDIENTS:

• 120 g buckwheat flour
• 40 g walnuts
• 1 ripe banana (about 120 g)
• 1 egg (medium size)
• 240 ml plant-based milk (almond, oat)
• 1 tsp baking soda
• 1 tsp vanilla powder
• 1 tsp cinnamon
• pinch of sea salt
• Coconut oil for cooking

PREPARE THE BERRY JAM:

• 100 g mix frozen berries (blueberries, raspberries, blackberries)
• 1 tbsp chia seeds
• 1/2 tsp stevia extract, more to taste

TO GARNISH (per pancake):

• 1 tsp shredded coconut
• 1 tsp chopped hazelnuts
• 1 tbsp hazelnut butter
• 1 tbsp berry jam

METHOD:

1. Place the walnuts in a food processor and pulse until a dusty flour is formed.
2. Add the walnut flour to a bowl with the buckwheat flour, vanilla, cinnamon, baking soda and salt; mix well to remove any lumps.
3. Once the dried ingredients are combined, add the milk, mashed banana and egg; mix really well, until a pancake batter forms. Leave for 20-25 minutes to thicken.
4. Meanwhile, place the frozen berries and the stevia extract in a small pan over a medium-low heat. Cook for 5 minutes, until the berries are soft. Add 1 tbsp of chia seeds, mashing the berries, mixing well to combine and cook for another 5 minutes. Leave to cool.
5. Place a frying pan over medium heat and add a tablespoon of coconut oil. Once warm, add a heaped tablespoon of the pancake mixture to the middle of the pan.
6. Use the spoon to shape the mixture into circles. Leave the pancake batter for 2 minutes until the bottom has cooked.
7. Flip the pancakes over and cook on the other side for another 1 minute.
8. Once cooked, remove the pancakes and top with hazelnut butter, berry jam, crushed hazelnuts and shredded coconut.

Approximate Nutritional Breakdown:

• Calories: 241 kcal
• Protein: 6.6 g
• Carbohydrates: 19.9 g
• Fat: 16.9 g
• Fiber: 4.3 g