Banana Bread Hotcakes – Sophie Rindfleish


  • 1/2 cup buckwheat flour
  • 1 banana (use underripe banana to make low FODMAP)
  • 2/3 cup pea milk (or plant milk of choice)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp chia seeds
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • Optional to serve:
    • Extra 1/2 banana (or blueberries for low FODMAP option)
    • 1 tsp maple syrup


  • Add all ingredients to a blender and blend until combined.
  • Allow batter to sit for 5-10 minutes to thicken.
  • Spray a large pan with olive oil spray or oil and heat to a medium heat. Pour batter and cook hotcakes, flipping on each side (2-3 minutes) until golden and cooked through.
  • Optional to serve: Chop 1/2 banana and add to the pan over medium heat along with 1 tsp maple syrup. Flip to caramelise banana on both sides and remove from heat once sticky and golden.
  • Top hotcakes with caramelised banana and a drizzle of maple syrup and enjoy!

You may also like