Pecan Buckwheat Pancakes

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    548

Despite the name, buckwheat is gluten-free and suitable for anyone with gluten intolerance or coeliac disease. These chunky, fluffy Thermomix pancakes have a nutty flavor on their own, and here are topped with toasted cacao nibs, shredded coconut, and maple syrup. A delicious and healthy start to your day!

recipe updated May 24, 2019

Ingredients

  • Gluten-Free oats icon
    Gluten-Free oats
    120g
  • Buckwheat flour icon
    Buckwheat flour
    120g
  • Ground cinnamon icon
    Ground cinnamon
    3g
  • Baking powder icon
    Baking powder
    5g
  • Sea salt icon
    Sea salt
    0g
  • Banana icon
    Banana
    120g
  • Egg icon
    Egg
    50g
  • Vanilla bean paste icon
    Vanilla bean paste
    11g
  • Maple syrup icon
    Maple syrup
    21ml
  • Coconut milk icon
    Coconut milk
    250ml
  • Pecan pieces icon
    Pecan pieces
    40g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0ml
  • Cacao nibs icon
    Cacao nibs
    as needed
  • Shredded coconut icon
    Shredded coconut
    as needed
  • Maple syrup icon
    Maple syrup
    0ml

Tools

  • kCook icon Spatula
  • kCook icon Stove
  • kCook icon TM5
  • kCook icon TM5 bowl
  • kCook icon Frying pan

Step preview

  1. Fit the TM5 bowl to TM5
  2. Add gluten-free oats
  3. Add buckwheat flour
  4. Add ground cinnamon
  5. Add baking powder
  6. Add sea salt
  7. Blitz - approx 10 sec, speed 10
  8. Add banana
  9. Add egg
  10. Add vanilla bean paste
  11. Add maple syrup
  12. Add coconut milk
  13. Blend - approx 20 sec, speed 6
  14. Add pecan pieces
  15. Mix - approx 10 sec, gentle stir
  16. Combine then set aside
  17. Pre-heat a clean frying pan - 5 min, medium heat
  18. Brush with extra virgin olive oil
  19. Transfer mixture to frying pan
  20. Fry one by one in frying pan
  21. Flip
  22. Repeat in frying pan
  23. Garnish with cacao nibs
  24. Sprinkle with shredded coconut
  25. Drizzle with maple syrup
  26. Serve
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