Buckwheat banana lingonberry pancakes

Photos: Dagmar

Serving size: approximately 20 pancakes


  • 2 cups of organic finely ground raw buckwheat flour
  • 3 ripe bananas
  • Fresh or freeze-dried lingonberries
  • Warm boiled water
  • 2 tsp of ground turmeric
  • ½ tsp of ground coriander
  • ½ tsp of ground cinnamon
  • ½ tsp of ground cardamom
  • 3 tsp of hashed ginger
  • Organic raw virgin coconut oil for frying


In a large bowl, mix flour and bananas, and add warm water. Mix until smooth. 

Add lingonberries and spices. Add more water, if necessary. Mix until smooth. 

Heat up a frying pan on the stove. Scoop 1-2 scoops of the pancake mix per pancake onto the pan. Brown on both sides and serve warm or cold.