Snickers And Tiramisu Buckwheat Pancakes

Snickers And Tiramisu Buckwheat Pancakes

2-3 | serves

Intermediate | 15 minutes

Pancakes with a twist! Try this recipe for snickers and tiramisu buckwheat pancakes - it will delight chocolate and caramel lovers alike.


🌱 = Get It From The Source 

1/4 cup buckwheat flour (or you can use ground organic raw buckwheat) 🌱
1/4 cup peanuts (ground to a flour) 🌱
1 tbsp organic mesquite powder (or maca powder) 🌱

1 tsp baking powder 🌱

1 tsp vanilla bean powder
1/4 tsp Himalayan salt 🌱
2 organic eggs, separated (or vegan egg replacement)
2 1/2 tbsp peanut butter 🌱
1 ripe banana
1/2 cup almond milk 
2 tbsp cacao powder 🌱
2 tbsp peanut butter 🌱
2 tsp coconut nectar
Boiling water, add according to desired consistency



Recipe developed by Hannah Singleton @healthsynergy and Sophie Fisher @coconutandbliss


  1. Combine all dry pancake ingredients in a large mixing bowl.
  2. Place egg yolks, peanut butter, banana and almond milk in a blender and blend until smooth.
  3. Transfer to the dry mixture and mix well.
  4. Beat the egg whites until firm peaks form and gently fold into the mixture.
  5. Place the coconut oil in a non-stick pan and allow it to melt over low-medium heat.
  6. Add a small amount of the pancake mixture and leave to cook for 1-2 minutes (or until bubbles start to form).
  7. Flip and allow the other side to cook for another minute or so. Repeat this process for the rest of the mixture.
  8. To make the chocolate sauce, combine all ingredients in a small bowl and mix until smooth.
  9. Serve the pancakes with chocolate sauce and peanuts (optional).