Spiced buckwheat pancakes

A blender makes quick work of this easy breakfast recipe.

“Antioxidant-rich spices cinnamon and cardamom add tons of flavor to these fiber-packed pancakes,” says New York City-based recipe developer Julia Gartland. “And buckwheat groats are a great source of magnesium,” a mineral that many athletes lack.

Yields 5 small pancakes

This recipe is part of our meal prep series. Click here for the full plan.

Recipe development, food styling & photography by Julia Gartland


1 tablespoon golden flax meal
¾ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon baking powder
¼ cup mashed banana
1 large egg
1 teaspoon maple syrup
½ teaspoon vanilla extract
Pinch of sea salt
Coconut oil


Greek yogurt
¼ cup fresh blueberries
1 teaspoon hemp seeds
½ teaspoon sesame seeds
1 tablespoon maple syrup



In a blender, add buckwheat porridge, flax meal, cinnamon, cardamom, baking powder, banana, egg, maple syrup, vanilla, and salt and puree until smooth.


Heat a nonstick skillet over medium heat.  Add a drizzle of coconut oil to coat the bottom of the pan. Spoon batter into pan, about two heaping tablespoons each, into small pancakes. Cook until pancakes begin to bubble in the center (about three to four minutes). Flip, and continue cooking until golden brown on both sides. Remove from heat. Repeat until all of the batter has been used.


Once cooled, add pancakes to an airtight container. Pack the toppings in separate airtight containers and store everything in the fridge.



Heat pancakes in a microwave for one minute or until warmed throughout. Top with yogurt, blueberries, hemp and sesame seeds, and maple syrup.