2 1/2 cups sprouted buckwheat
3 cups coconut milk
1 banana
2 Tbsp flax seed
1 tsp sea salt
1/2 tsp cinnamon
1 tsp mesquite powder
1 Tbsp Baking powder, aluminum free
2 cups blueberries
coconut oil and butter



Get the raw buckwheat and sprout it for 1-2 days.

Take the sprouted buckwheat and place in blender together with milk, flax seed, salt cinnamon, banana baking powder and mesquite powder and blend till smooth.

Pour the mixture into the large bowl and add blueberries and stir it by hand.

Keep it in the fridge for 20-30 min, than pour about 1/4 cup or less (if you want smaller pancakes) onto a hot, minimally oiled griddle (with mixture of butter and coconut oil) and fry it until both sides are browned.



When is the time to flip your pancake to the other side?  It is  when you see the bubbles forming on the top of your pancake and edges of the pancake turning golden.

If the pancakes are a bit gooey in the middle - it is very much ok, because this way they will preserve the buckwheat sprouts. However, if you like them dryer and more solid, cook them extra long.

Serve them with crushed pecans, honey and fresh raspberries on the top.


Sprouted buckwheat is awakened with bursting enzymes and will give you lots of energy while maintaining your blood sugar levels just right. It helps with concentration, and memory and will leave you satiated for a long time

Mesquite is high in protein, low on the glycemic index, and a good source of soluble fiber, meaning it digests relatively slowly and does not cause spikes in blood sugar. This gluten-free powder is also a good source of calcium, iron, lysine, manganese, zinc, and potassium.