Vegan friendly, gluten free, no added sugar and full of flavour!


  • 40g buckwheat flour. You can use brown rice flour, wholemeal flour or spelt flour!

  • 10g oats

  • 200ml almond milk (unsweetened)

  • 1/2 small banana (the riper the better)

  • 5g ground flax seed (this binds it together so don’t omit!)

  • 1 tbsp macacha vanilla, maca & yerba mate blend

  • Pinch sea salt

  • Topping ideas: stewed berries, coconut yoghurt, cacao nibs, granola... 


  1. Place all your ingredients (minus toppings) in a blender and blend on medium/high speed until fully combined. You want the oats to have disintegrated in the mix so that you have a thick, smooth consistency.
  2. Melt a tsp of coconut oil in a large non-stick pan over a medium/ high heat, and once the surface is hot pour half your mixture onto the pan in 4 separate areas so they don’t touch, forming your first 4 pancakes. Leave to cook for 3 or so minutes until small bubbles appear on the surface before flipping them and cooking for a further 2 minutes, until golden and cooked through.
  3. Repeat with the rest of your mixture, then plate up and top to suit your wildest dreams!