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These pancakes make the most incredible easter breakfast! They are super delicious and bring all of the flavours of a hot cross bun but leave you feeling energised and glowing instead of bloated and heavy. I have used a combination of buckwheat flour and ground almonds which makes them gluten free. The banana, not only adds nutrients and fibre but helps to sweeten the pancakes a little and help them to bind together. This recipe is vegan, dairy and gluten free.

Enjoy these yummy pancakes with some grass-fed butter or, my favourite, a drizzle of maple syrup.



1 cup buckwheat flour

1/2 cup ground almonds

1/2 tsp baking powder

Pinch of good-quality sea salt

2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 small very ripe banana

1 cup (250 ml) oat Milk

1/2 tsp vanilla extract

Squeeze of fresh Lemon

1 tbsp extra-virgin cold-pressed coconut oil (melted)

1/2 Cup sultanas or raisins

*If you don't have a measuring cup then a small coffee cup (around 250 ml) will work too.



Check out the video below to see how to make these pancakes.

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