Pancake variation!

Yesterday I posted this recipe of my homemade breakfast pancakes with a healthy chocolate ‘sauce’ and strawberries. This morning I did a remake and tweaked the recipe a little here and there. Again it was delicious! Of course I’d like to share this recipe with you and hope you’ll feel inspired by it for a super yummy and delicious breakfast!

Below I’ll show you yesterdays recipe with the changes I made for todays breakfast!

For the pancakes:

  • 50 grams of Buckwheat flour
  • 1/4 of an Onion, finely chopped
  • 85 ml of Water
  • 1 tbsp of Lemon juice

Note: I didn’t make any changes to the pancake base.

Mix all the ingredients into a batter. Heat a little oil in a skillet. Add the mixture when the oil is hot. Turn the pancake when the underside is firm. Note that buckwheat won’t color as much as regular flour does, it remains quite ‘pale’. Place the pancake on a plate when ready.

For the ‘Nutella’ spread:

  • 1/2 Avocado
  • 1 tbsp of Ricesyrup maplesyrup
  • 1 tsp of Lemon Juice
  • 1 tsp of (raw) Cacaopowder
  • pinch of Cayennepepper (optional)
  • + 1/2 Banana

Put all the ingredients in a cup and blend into a smooth paste with the handmixer. Spread it out all over the pancake. Today I garnished the pancake with the other half of the banana and a tbsp of hempseeds!


Have you ever tried to make this kind of pancakes for breakfast? Tried this recipe maybe? What did you use as a topping? Share your thoughts in the comments below!



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