When I was an instructor at Matthew Kenney Culinary we did a recipe for Sweet Maple Pancakes that I loved, however, it used oat flour. I personally love buckwheat, I like the flavor and the nutritional content. Buckwheat has no gluten and isn’t actually a grain, it’s a high in protein and high in fiber seed! It has a really earthy taste that is really comforting. Matthew’s recipe inspired this new recipe, I hope you enjoy! Makes about 6 pancakes


1 large ripe banana

1 cup walnuts or pecans, soaked

1/4 cup pine nuts, dry

1/3 cup cashews, soaked for 30 minutes

2 tablespoons buckwheat flour (to make, soak buckwheat groats overnight, sprout, dehydrate, then blend dehydrated groats on high in your blender, store in freezer till ready to use). If you're busy like me, just buy some from the store pre-made or blend groats in your high-speed blender.

3 tablespoons coconut sugar or xylitol

1/4 cup almond mylk

1/2 tablespoon vanilla extract

1/2 teaspoon cinnamon

1/4 to 1/2 teaspoon of salt

Dash of love and good intentions



Add banana, walnuts or pecans, pine nuts, cashews, buckwheat, coconut sugar, almond milk, vanilla, cinnamon, and sea salt your high powered blender. Blend until smooth. pour small circles onto your teflex sheet, they should be 3-31/2 inches round. You can use a spoon or a ladle to smooth out.  

They should be about 1/4 inch thick.  Dehydrate for 24 hours, turn pancakes over, dehydrate for 1-2 more hours depending on moisture.

If you’re not a hard core raw foodie and don’t mind some cooked pancakes, you can make these into cooked pancakes by adding 1 flax egg or real egg. It makes the perfect pancake batter.

Dress with your favorite fruit, honey, nuts, or maple syrup!

RecipesSummer Sanders