• mashed bananas – two bananas
  • 80g of oat flakes
  • 70g of buckwheat flour (or another choice)
  • 2dl milk (plant “milk” – almond, soybean, rice …)
  • pinch of salt
  • 1 tablespoons coconut oil, melted
  • 2 eggs
  • ½ teaspoon baking soda
  • ½ teaspoon vanilla extract or seeds from a half-vanilla bar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg


  • In a blender, stir together: oat flakes, buckwheat flour, coconut oil, pinch of salt, plant milk, two bananas, 2 eggs, baking soda, vanilla extract, cinnamon, nutmeg
  • Blend until well combined.
  • Let the batter sit for 10 minutes.
  • Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 150°C. Lightly oil the surface with coconut oil or cooking spray. (If you’re using a non-stick electric griddle, you might not need any oil at all.)
  • Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 2 minutes, until bubbles begin to form around the edges of the cake.
  • Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another minut or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
  • Serve the pancakes immediately with honey and fruits or keep them warm in a oven.