This healthy pancake recipe is one the kids will love! It's vegan, dairy-free, gluten-free and refined sugar free - so it's perfect for those of you on a health kick.


  • 2 bananas, peeled and cut in half lengthways

  • Buckwheat pancakes

  • 130 g (4½ oz/1 cup) buckwheat flour

  • 2 tablespoons potato flour or ground yellow maize flour

  • 2 tablespoons coconut flour

  • 2 teaspoons gluten-free baking powder

  • a pinch Himalayan salt

  • 375 ml (13 fl oz/1½ cups) coconut milk or other non-dairy milk

  • 1 tablespoon melted coconut oil

  • 1–2 teaspoons grapeseed oil

  • Raw chocolate sauce

  • 125 ml (4 fl oz/½ cup) melted coconut oil

  • 60 ml (2 fl oz/¼ cup) maple syrup

  • 85 g (3 oz/¾ cup) raw cacao powder

  • 1 teaspoon vanilla powder (optional)

  • 2 tablespoons tahini


  • 1.

    To make the pancakes, combine the buckwheat flour, potato flour, coconut flour, baking powder and salt in a large bowl.

  • 2.

    Add the coconut milk, coconut oil and 125 ml (4 fl oz/½ cup) water and whisk well. The amount of water you need depends on how thick you prefer your batter; I like mine fairly thin, so I add a bit more — usually another 125 ml (4 fl oz/½ cup) water.

  • 3.

    Heat a non-stick frying pan over medium heat. Brush the pan with some of the grapeseed oil.

  • 4.

    Pour 60 ml (2 fl oz/¼ cup) of the batter into the pan and cook for 2–3 minutes, or until bubbles appear on the surface. Turn and cook the other side for 2 minutes, or until cooked through. Transfer to a plate and keep warm.

  • 5.

    Cook the remaining batter in the same way, adding more grapeseed oil to the pan as needed. You should have enough batter to make eight pancakes.

  • 6.

    Meanwhile, make the raw chocolate sauce. Whisk the coconut oil, maple syrup and cacao powder together in a bowl, then whisk in the vanilla powder and tahini until smooth.

  • 7.

    Divide the warm pancakes among serving plates, along with the bananas. Drizzle with the chocolate sauce and tuck straight in.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 4978kj
  • Fat Total 151g
  • Saturated Fat 84g
  • Protein 240g
  • Carbohydrate 1039g
  • Sugar 57g
  • Sodium 550mg

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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This recipe is featured in 'The Hippie Lane Cookbook' by Taline Gabrielian, RRP $39.95.

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