Baobab & Blueberry Buckwheat Pancakes



Who said pancakes can’t be healthy? Add some zing and a nutritional punch to your breakfast by adding Baobab powder to your pancakes.


  • 1 cup buckwheat flour (100g)
  • 1 cup almond milk (200ml)
  • 2 tbsp flaxseed mixed with 4 tbsp water
  • 1 tbsp baobab powder
  • 1 tbsp maple syrup
  • 1/2 cup blueberries (frozen or fresh)

Baobab Pancakes

Start by making your flax ‘eggs’. Mix the flaxseed and water together in a bowl and leave to thicken up for 5 minutes. Add the buckwheat flour and baobab to a bowl and mix together then add the almond milk, maple syrup, the now thicken flax mixture and blueberries. Stir well. Heat a little coconut oil in a frying pan over a medium heat. Using a large spoon transfer some of the mixture to the pan to make a pancake. After a minute or so the sides of the pancake should begin to brown and little bubbles will appear. At this point flip the pancake over using a spatula and cook for another minute or two on the other side. Repeat these steps until you’ve run out of mixture! You should end up with around 5-6 pancakes to enjoy!

Baobab is a superfruit that has great things, like antioxidants,dietary fibervitamin Cvitamin Bcalciummagnesium, and potassium. The fruit – a big, coconut looking thing – comes from Africa’s picturesque baobab tree, known as the “Tree of Life.

One serving (about 2 tablespoons) contains 24% of your daily recommended dietary fiber and 25% of the daily recommended Vitamin C. And if that wasn’t enough, the fiber in the Baobab fruit pulp acts as a prebiotic – helping your gut grow its good bacteria so that you can better absorb nutrients. And it’s extremely alkaline with a PRAL value of -52. Its tangy and slightly sweet taste works well in smoothies, tomato sauce, desserts, and many other foods.


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