Deliciously healthy pancakes to liven up your Sunday mornings

By Tiffany Ingle



(no added refined sugar, only that from the coconut nectar)


Makes 6 large pancakes




1 cup buckwheat flour

1/3 cup rice flour

¼ cup flaxseed/sunflower seed/pumpkin seed mix (make your own or use Linwoods)

1 tsp bi-carb soda

2 tbsps. Fushi Chia Seeds

1/3 cup Fushi Coconut Oil (melted) + 1 tbsp. for cooking

2 ½ cups almond milk

2 tsps. vanilla essence

2 tbsps. coconut blossom nectar



Handful of fresh berries

2 tbsps. coconut yoghurt



  1. 1. Melt the coconut oil in a mug (or ceramic measuring cup)
  2. 2. Mix the dry ingredients in a bowl – buckwheat flour, rice flour, flax/Sunflower seed /Pumpkin seed mix, bi-carb soda and chia seeds
  3. 3. Slowly add the almond milk until it reaches a consistency you are happy with (if you like thicker pancakes, don’t add the extra ½ cup)
  4. 4. Mix in the coconut oil, vanilla essence and coconut blossom nectar
  5. 5. Heat some of your extra coconut oil in the pan, and when ready it is hot pour in your mixture. Cook until almost all of the air bubbles have popped, then flip. Cook for another few minutes then remove from the heat.
  6. 6. Continue with the other pancakes until all are cooked
  7. 7. Serve with fresh berries and coconut yoghurt!