Published on 12th February 2019

Surprise your loved one with breakfast in bed this Valentine’s Day - or better still, hand them the recipe! These also make a nice alternative to the standard lemon and sugar pancakes on Shrove Tuesday, or a tasty brunch any day of the week.

Credit: Mike Murphy, registered nutritional therapist at Saffron Wellness Ltd

Makes 4-5 pancakes


  • 1 medium-sized banana
  • 2 eggs
  • 100 ml rice milk
  • 2 tbsp chia seeds
  • 5 tbsp buckwheat flour
  • ½ tsp baking powder
  • Pinch of sea salt
  • 1 handful each of raspberries and blackberries
  • Maple syrup
  • Grass-fed butter (e.g. Kerrygold) 
  • Extra virgin olive oil


  • Mash the banana with a fork then whisk in the eggs, chia seeds, rice milk, buckwheat flour and baking powder. It will look a little wet but don’t worry - it’ll thicken up as the chia seeds absorb some of the liquid.
  • Rest in the fridge for 30 mins, then ladle individual pancakes onto a buttered-olive oiled pan over moderate heat. Flip over when you see a few bubbles appear (around 3-4 mins) and cook for another 2-3 mins until delicately browned on both sides.
  • To serve, add a pat of grass-fed butter and a few berries. Drizzle over a tbsp of maple syrup and tuck in!

Note: You can replace the rice milk and the buckwheat flour with any alternatives you have on hand.

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