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Sprouted Buckwheat Pancakes

Sprouted Buckwheat Pancakes

Sprouted Buckwheat Pancakes Blog Recipe

We had these sprouted buckwheat pancakes for breakfast this morning and it was super yummy. Our girls devoured their pancakes in minutes with wide smiles and messy faces.


Soak organic raw buckwheat kernels overnight in water. Water needs to just cover kernels. The next day you will see that they have started to sprout. Rinse and strain kernels.

Pour kernels into your OmniBlend V. Add 3/4 cup of water (more or less depending on desired pancake thickness). Add Vanilla Essence. Let the blending begin. Once you have a smooth consistency the mix is ready to use.

Heat frypan with butter or coconut oil to medium heat. Pour mixture into frypan. Lift up frypan and swirl around until you have a delightful circle of pancakey goodness. Sprinkle one side with Chia Seeds and flip when bottom is golden (bottom of pancake that is). Once both sides are golden it’s ready to eat!

Place two frozen bananas into OmniBlend V with almond milk or cows milk and blend till smooth. If your tooth is of the particularly sweet variety you could add honey, we find maple syrup on the pancakes is plenty.

Place sprouted buckwheat pancakes on plate, top with raw banana ice cream, ground cinnamon and as much maple syrup as you want. Enjoy!


  • 1 1/2 Cups of Organic Raw buckwheat Kernels
  • 1 Teaspoon Vanilla Essence
  • 3/4 Cup Water
  • Butter or Organic Virgin Coconut Oil (for frying pancakes)
  • Chia Seeds (for sprinkling on pancakes)
  • 2 Frozen Bananas
  • Approx. 1/4 Cup Almond Milk or Organic Cows Milk