Sprouted Fluffy Chocolate Banana Buckwheat Pancakes a.k.a. The Breaky That Will Take You To Cloud 9!

Sprouted Fluffy Chocolate Banana Buckwheat Pancakes a.k.a. The Breaky That Will Take You To Cloud 9!

Hey loves!


This morning for breaky, I made something a little different & very fitting for a Saturday breaky: PANCAKES!!!! And CHOCOLATE PANCAKES, at that! They’re kid-friendly, vegan, gluten, egg, dairy & refined sugar-free & the batter contains NO ADDED SUGAR (not even natural sugar!). They’re FLUFFY, CHOCOLATEY, DELICIOUS, WARM & LITERALLY A PANCAKE’S LOVER DREAM COME TRUE!


Who knew pancakes this healthy could be THIS good?!

Buckwheat is an amazing source of easily digested plant-based protein, fibre + good carbs. It’s great for gut + skin health & energy. It contains a ton of vitamins + minerals, such as iron + magnesium, it’s gluten-free & non-allergenic & however you flavour it, it’s guaranteed to taste delicious!

I used sprouted buckwheat flour, which means nutrient content is enhanced, digestion is made easier & fibre + protein is maximized! The rest of the recipe comes together in under 5 minutes & is super simple to prepare! Safe to say, this is the perfect Saturday or Sunday morning brunch, whether you need something nourishing to recover from a night of partying, you’re surprising your honeybee with breaky in bed, or treating the kiddies to something healthy but yummy!

I topped mine with Ceylon cinnamon, coconut flower syrup, plum & apple chunks! But you can have fun with the toppings & use any & all of your faves. I’m talking cacao nibs, chocolate chips, flax/chia/sunflower/pumpkin/hemp seeds, cacao powder, maple or yacon syrup, berries, any other fruit of your choice, organic unsweetened shredded coconut, raisins, cranberries, goji berries or any nuts!


  • 1 cup sprouted organic buckwheat flour
  • 2 tbsp. raw organic cacao powder
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 pinch of sea salt
  • 1 banana, mashed
  • 1 cup + 2 tbsp. organic unsweetened almond milk
  • 1 tsp. pure organic vanilla extract
  • Coconut oil cooking spray
  • TOPPINGS: Coconut flower syrup, prune & apple cubes


  • Mash the banana.
  • Add the batter ingredients to a large mixing bowl & whisk until fully combined & incorporated. Start with 1 cup of almond milk & add more, 1 tbsp. at a time, if the batter feels too thick. The batter should be of dropping consistency & not runny.



  • Heat a skillet over medium-high heat & spray with coconut oil cooking spray.
  • Once heated, pour about 1/3 cup of batter into the pan, spreading the batter by tilting the pan. Lower the heat to medium & let cook. Cook until the top dries up & there are small holes on the surface, about 2-3 minutes. You should be able to flip it with a spatula. Flip & cook for another minute or two on the other side.




  • Repeat until you run out of batter.
  • Plate the pancakes, add toppings & serve warm.
  • ENJOY! 🙂








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