Prep time
Cook time
Total time
Serves: 6
  • ⅔ cup chickpea flour
  • 1 cup + ⅓ cup buckwheat flour
  • ½ tbs coconut sugar (or xylitol)
  • 1 tbs mix of raisins, dried cherries and dried cranberries (or just raisins, or omit)
  • 3 tbs frozen strawberries, chopped into small pieces (or use fresh - I only had frozen)
  • 1 medium apple, finely chopped
  • ¼ tsp cinnamon
  • 2 tsp baking powder
  • pinch of sea salt
  • 1 tsp pure vanilla extract
  • 1 cup + ⅔ cup unsweetened almond milk
  • coconut oil (for skillet), if needed
  1. Add a small amount of coconut oil onto a non-stick skillet/pan and pre-heat to medium heat.
  2. In a large bowl, add in all of the dry ingredients, except for the apple and strawberries and mix to combine. Then add in the vanilla extract and milk and combine together. Stir in the apple and strawberries. If batter is too thick, add in extra tablespoons of milk or water, one tablespoon at a time.
  3. Once skillet is heated, get out a ¼ measuring cup and add 2-3 pancakes to the pan (or however many will fit in your pan with enough room to flip each one) and cook for a couple of minutes. It should be easy to flip over when it is ready. The other side will take less time to cook - about one minute. Place each cooked pancake onto a heating rack while you cook the rest of the pancakes.
  4. All done! Yum yum. I eat these with some of the following: natural peanut butter, vegan cream cheese, no sugar added jam, earth balance soy free butter spread, natural syrup, fresh berries, sliced banana...
Recipe by Calm Mind Busy Body at