Pecan Buckwheat Pancakes

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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!

Inspired by:

recipe updated Oct 8, 2019


  • Gluten-free oats icon
    Gluten-free oats
    120 g (about ¾ cup)
  • Buckwheat flour icon
    Buckwheat flour
    120 g (about 1 cups)
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp (about 2.65 g)
  • Baking powder icon
    Baking powder
    1 tsp (about 5 g)
  • Sea salt icon
    Sea salt
    1 pinch (about 0.41 g)
  • Banana icon
    1 (about 120 g)
  • Egg icon
    1 (about 50 g)
  • Vanilla bean paste icon
    Vanilla bean paste
    2 tsp (about 11 g)
  • Maple syrup icon
    Maple syrup
    30 g (about 1 ⅜ tbsp)
  • Coconut milk icon
    Coconut milk
    250 g (about 250)
  • Pecan pieces icon
    Pecan pieces
    40 g (about ¼ cup)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Cacao nibs icon
    Cacao nibs
    as needed
  • Shredded coconut icon
    Shredded coconut
    as needed
  • Maple syrup icon
    Maple syrup
    as needed


  • kCook icon Spatula
  • kCook icon Stove
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Frying pan

Step preview

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