Cinnamon spiced buckwheat pancakes

Yet again, it’s not hard to tell that brunch is possibly THE BEST and certainly my favourite meal of the day. I’d like to say it’s because I’m a morning person, but unfortunately that statement is beyond unfounded. Despite my lack of charisma before 10am, I somehow manage to knock up these delicious cinnamon spiced pancakes with a certain ease; I think manly due to the fact I’ve always had a soft spot for pancakes and can’t wait to indulge but also it’s a kind of shove all the ingredients together in a blender and ka-pow kinda situation. Of course if ever there is a best time to put awesome breakfast dishes to the test, its the weekend.

This super tasty pancake batter is seriously addictive! The buckwheat flour not only gives a rich nutty flavour, but also packs quite the nutritional punch. OH YEH. Buckwheat is rich in the nutrients magnesium, fibre, phosphorus and copper; yeh that’s right, wooah! If you find that gluten or wheat upsets your stomach, or you just want to avoid them in your diet, buckwheat is such a tasty alternative and is a lot easier for the body to digest.

Amazing with greek yoghurt and berry compot or with crispy bacon and maple syrup *mouth watering* – Best enjoyed with endless cups of coffee and great company.



Serves: 3

  • 250g buckwheat flour
  • 300ml almond milk
  • 1tsp baking powder
  • 1 egg
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 25g honey
  • 25g 100% pure maple syrup
  • Pinch salt


  • In a large bowl sieve the flour and add the baking powder, cinnamon, ginger and salt.
  • Whisk the eggs, almond milk, maple syrup and honey together in a separate jug.
  • Add the wet ingredients to the dry and whisk to form a batter.
  • Heat a non-stick frying pan over medium-low heat. Brush a thin layer of coconut oil or on your pan. Drop the batter a tablespoon at a time into the pan. Cook about 2-3 minutes, flip and continue cooking for 1-2 minutes.
  • Keep the pancakes in the warm oven until you’re done with the batter.

Serve with whatever goodies your heart desires; I personally love some Greek yoghurt, a generous handful of fresh berries and a sprinkle of dried coconut and pumpkin seeds.


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