Buckwheat Pancakes with 'Magic Cacao'

Gluten free, vegan and delicious. 

Buckwheat flour has a nutty, earthy, aromatic flavour, and is not only gluten-free, but actually a seed rather than a grain. I like to add rice flour for a fluffier pancake, but if you'd prefer grain free, simply increase the buckwheat and remove the rice. The Magic Cacao chocolate sauce is a fabulous way to sneak powerful medicinal mushrooms into your (and the kids) diet.

Pancake Batter


1 cup buckwheat flour

1/2 cup rice flour

2 tsp baking powder (aluminium free)

2 bananas peeled and chopped

1tsp natural vanilla

1 1/4 cups of milk of your choice (I like to use almond or sometimes I add kefir)


Sift flours and baking powder into a large mixing bowl and set aside. 

In a blender add milk, banana, vanilla, and blitz till smooth.

Pour bender mix into the flours, and whisk together. Allow batter to sit for at least 20 mins before cooking.

To cook- heat a frypan over medium heat. Reduce heat to low, melt coconut oil in frypan, add ¼ cup batter, allowing lots of bubbles to form on the first side before flipping and cooking the second side for a further 1 minute.

Chocolate Sauce


4 Tb coconut oil, melted

2 Tb maple syrup

2 Tb 'Magic Cacao' powder (or if you don't have, 2 Tbsp raw cacao & 1 tsp Reishi & 1tsp Cordycepts powder)

1 tsp vanilla


Whisk all ingredients together until smooth. 


We originally created our Magic Cacao blend for our new mum care boxes, to give a quick hit of nutrients for time-poor mothers. 

Cordyceps, the medicinal mushroom for improved energy and reduced recovery time, is traditionally used by postpartum mothers for energy and resilience after childbirth. 

Organic cacao will elevate mood and boost magnesium and antioxidants, while Reishi and Ashwagandha offer nervous system support.