These pancakes are a great source of protein, fiber and omega 3/6 fatty acids. Buckwheat pancakes are a very healthy alternative to traditional pancakes and are great for people who are watching their diet.

This recipe serves 2 and contains the following macronutrients:

Calories per serving: 500
Fat: 14g
Omega 3s: 5,477mg
Omega 6s: 3,553mg
Fiber: 18g
Protein: 22g


  • 1 cup buckwheat flour
  • 1/4 cup ground flax seed
  • 1/4 cup hemp protein
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 banana
  • 1 1/2 cups water
  • 1/2 cup blueberries
  • 1/2 cup buckwheat grouts, sprouted or cooked

Blueberry Buckwheat PancakesPreparation:
In a medium sized bowl, mix together your buckwheat flour, ground flax seed, hemp protein, baking powder, cinnamon and nutmeg. Stir well.

Next, grab your food processor and blend together the banana and water while slowly adding dry ingredients from your mixing bowl. Process until the mixture is nice and smooth. By hand, stir in the blueberries and buckwheat grouts.

Next is the cooking part! Lightly oil a frying pan with coconut oil and preheat to medium heat. Pour pancake batter into frying pan creating circular blobs and cook for roughly 5 minutes or until bubbles begin to appear. Flip and allow pancakes to cook for another 5 minutes.

*As these pancakes contain essential fatty acids that are destroyed at high heat, we cook them at a lower temperature than traditional pancakes so they take a bit longer to cook.*