Any day can be pancake day! Why not make these delicious buckwheat pancakes a part of your weekly routine? These fluffy, nutty stacks topped with our creamy activated almond butter are always a good idea.



  • Use a low speed setting on a food processor to grind the Buckwheaties into flour
  • Empty the flour into a bowl and mix in the rest of the dry ingredients
  • In a separate bowl, mash the banana and stir in the milk
  • Add the wet ingredients into the dry to produce a pourable but thick and malleable batter (add more liquid if needed to get a good consistency)
  • Let the batter sit whilst you heat up a large pan on a medium heat
  • Add around 1.5 tbsp of the batter to the pan and spread it into an even circle
  • Cook on each side, flipping the pancake when bubbles start to appear
  • Slide each pancake onto a plate, building a pile, and serve with fruit and a drizzle of Activated Organic Almond Butter

Recipe and photo courtesy of Sophie: