This has to be an all-time Sunday favourite in many family households.

If you’re getting bored of eggs, toast and smashed avocado, try this sweet treat of buckwheat banana pancakes by Aussie legend Donna Hay.   


¾ cup buckwheat flour

¾ cup white spelt flour

3 teaspoons baking powder

1 teaspoon of ground cinnamon

¾ cup mashed banana (about 3 bananas)

1 egg

¼ cup maple syrup, and extra to serve

¾ cup milk (I use coconut or almond milk)

Coconut oil (or butter), to grease the pan

To serve:

Extra banana, sliced



How to:

Place the flours, baking powder and cinnamon in a bowl and mix together. Add the mashed banana, egg, maple syrup and milk and whisk until smooth.

Heat the coconut oil in a non-stick frying pan over a medium heat. Add a 1/3 cup of the batter to the pan and cook for 2-3minutes each side or until golden brown. Set aside and keep warm. Repeat with the remaining batter.

Serve the pancakes with your favourite fruits, yoghurt and extra maple syrup if desired.

Serves 4

HOT TIP: If the pancakes stick to the fry pan, try cooking them on top of baking paper in the fry pan; it adds an extra layer of non-stick.  


If you’re looking for more recipes and nutritious goodness, download my FREE recipe books ‘Refuel’ and ‘Eat and Run’.