Breakfast - Buckwheat pancakes

Buckwheat pancakes with pear and blueberries

  1. Beat the eggs, mix with the buckwheat- and wholemeal flour, cinnamon, banana, salt, bakkingpowder and soy (milk) into a smooth batter; additionally add raisins in lastly. Let rest for 10 minutes. 
  2. Heat the ghee or oil in a frying pan and gently fry until pancakes turn goldenbrown.
  3. Serve with pear and blueberries.

Tip: alternatively try other types of flour such as teff - or amlond flour, and garnish with maple syrup. 

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2 person

eggs 2 (small/medium) 
buckwheat flour 75 g
wholegrain flour 50 g
ground cinnamon ¼ tsp
banana 1 ripe, mashed
bakingpowder 1 tsp
(soy)milk 250 ml
additionally: raisins 25 g
ghee or oil used for frying

pear 1, peeled and cut into pieces
blueberries 200 g

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