Buckwheat Pancakes

Buckwheat Pancakes

By Glenisk


13 Count


267 Calories

Total Time

15 Mins


6 Servings


375g buckwheat flour
5 eggs
1 tsp baking powder
500ml coconut milk
1 tsp vanilla extract
100g mixed seeds
1 tsp coconut oil
1 banana

125g strawberries, washed & chopped
125g raspberries, washed & chopped
125g blueberries, washed & chopped
1 pomegranate, deseeded
100g Glenisk 0% Fat Greek Protein Yogurt

From Glenisk

Natural 0% Fat Greek Protein Yogurt Big Pot Where to Buy

Nutritional Information (per serving)

Buckwheat Pancakes


  1. In a large mixing bowl add the flour, baking powder, coconut milk, vanilla extract and eggs.
  2. Whisk together until very smooth.
  3. Add in the mixed seeds.
  4. In a mini saucepan, hit 1 knob of coconut oil, ensure that it's piping hot.
  5. Add a ladle of pancake mixture to the pan. 
  6. Add 4 1cm slices of banana to the mix and submerge.
  7. After 2 minutes, flip the pancake. 
  8. Allow cook for a further two minutes until firm.

To Serve: Place two pancakes on a plate.

Add a heaped tablespoon of Glenisk Greek High Protein Yogurt and top with berry and pomegranate mix. 

(optional suggested toppings): Toasted pecan nuts, cacao nibs, drizzle of honey

Glenisk family portrait


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