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This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

Activated Buckwheat Flour Pancakes

Becca Crawford

In one of my recent posts on some of my new products I talked about my activated cinnamon buckwheat. In that post I mentioned that one of the many recipes I use this ingredient for is my activated buckwheat pancakes which have become a weekend ritual in my family. As promised, here’s the recipe.  Apologies for the delay in getting this to you….it has involved many years of painstaking iterations…such is the life of a perfectionist…..


1 cup (170g) activated cinnamon buckwheat or activated rice or a combination of the 2
1.5 cups of whole milk
4 pastured eggs
pinch of unrefined salt
1 ripe banana
approx 5 tablespoons coconut oil for frying


Process activated buckwheat/rice in a nut grinder until it resembles a fine soft flour. For best results process in 2-3 batches. You will not get the same result by using an ordinary food processor unless you have a Thermomix.

Add the eggs to the food processor and process until very well beaten- their colour will change from yellow to almost white. This will take several minutes. Add the rest of the ingredients to the food processor and process until mixture is a smooth well-blended batter.

For this quantity of ingredients I like to have 1 small, 1 medium and 1 large frying pan on the go at once for efficiency and add 2 tablespoons of coconut oil to each of the medium and large frying pans and 1 tablespoon of oil to the smallest pan. When the oil has melted pour batter into each frying pan. When underside is cooked to golden brown, transfer frying pans to oven under heated grill element to cook top side until golden brown (this avoids flipping pancakes over in pan!). Be sure to position the pancakes a fair distance from the grill element to prevent burning ie about middle of the oven.

Transfer to plate and, if desired, add one or more toppings such as:

  • crispy bacon
  • fruit (eg stewed fruit, sliced banana, fresh berries, passionfruit)
  • a dollop of cream
  • drizzle of maple syrup, maple butter (which is whipped maple syrup) or raw honey
  • a dollop of jam, choc coconut spread, chocolate sauce etc.

Leftovers can be refrigerated and used for kids school lunches/morning tea esp as ‘bread’ for a banana sandwhich.

Serves 3-4.

Variations: to make a berry pancake add some frozen berries to the batter after you have poured it into the frying pan and before transferring to grill element.

Tip: Across 3 frying pans this quantity of batter should produce pancakes that are quite thin. This is preferable to a thick pancake when using buckwheat flour as buckwheat is very dense so a thick pancake will end up doughy and uncooked in the centre. When pouring the batter into the frying pans if the batter at the end of the bowl is more coarse then that means that you have not processed your buckwheat into a fine enough flour.