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  • Writer's pictureThe Nourishing Kitchen


Updated: Aug 13, 2020

Looking for something to whip up over the weekend for breakfast or brunch? These crêpe style pancakes are my go to and a favourite in our household.

Prep Time: 10 minutes Cook Time: 10 minutes Serves: 2


for pancake mix

· 1 banana

· 250ml plant based milk

· 125g buckwheat flour or other flour works (I use Doves Farm)

· 1 tbsp peanut butter

· 1 tsp maple syrup

for toppings

· 2 nectarine

· 20g flaked almonds

· 2 tbsp date or maple syrup (I use Biona Organic)

· 1 tsp cinnamon

other ingredients

· coconut oil

· plant-based butter


1. Blend all pancake mix ingredients. Meanwhile cut the nectarines into slices.

2. Heat a medium size pan with a little coconut oil. Fry 2 tablespoons of the batter for a couple of minutes on one side before flipping onto the other side for 30 seconds.

3. Continue to cook more pancakes until the batter has finished, you should end up with approximately 3 pancakes each.

4. Using the same pan, heat a little plant based butter or more coconut oil and add the sliced nectarines.

5. Sprinkle the cinnamon over evenly and continue until nectarines are golden brown.

6. Top the pancakes with the nectarines, almond flakes and syrup.

Enjoy, xx



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