Healthy and tasty breakfast with lots of protein. Great steady energy release food!


  • 2 cups Buckwheat flour

  • 1.5 cups Organic low-fat dairy milk

  • 2 Eggs (fresh, organic, free range)

  • 1 tspn Vanilla essence

  • Sprinkle of cinnamon

  • Extra Virgin Olive Oil

  • Topping:

  • 1 Banana

  • 1 tspn Raw honey


  • 1.

    Put flour in mixing bowl. Add eggs, vanilla essence & cinnamon.

  • 2.

    Next, gradually add milk (1/3 at a time) and whisk together with flour & eggs until combined and lump-free.

  • 3.

    Note: For thicker pancakes, use a little less milk. For thinner pancakes, add a little more milk.

  • 4.

    Put fry pan on. Once heated, add 1/2 Tbs olive oil and slowly pour some pancake batter into the middle of the pan.

  • 5.

    Once you can see bubbles appearing in the pancake, gently lift the sides to check the underside is slightly browned, then flip to cook the second side. Note - the second side cooks much faster than the first, so keep an eye on it!

  • 6.

    Once both sides are brown, serve on a plate with fresh chopped banana and a drizzle of honey.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 695kj
  • Fat Total 19g
  • Saturated Fat 6g
  • Protein 27g
  • Carbohydrate 111g
  • Sugar 23g
  • Sodium 154mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Ingredient Variations:
Flours - Can combine a mixture of flours for taste variations, such as: spelt, rice, oat, buckwheat. Try all four using a 1/4 cup of each!
Milk - Can also use oat milk, rice milk, soy milk (not recommended for children or to be used on a regular basis) or even almond milk.
Toppings - Sprinkle of raw sugar & fresh squeezed lemon (high energy option for kids or active people); fresh berries & natural yoghurt

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