Banana Buckwheat Pancakes

We are on a breakfast roll!  Both Leif and the 4 year old gal I care for from time to time enjoyed these pancakes.  They are very filling and nutritious. Leif managed to finagle his diaper off before coming downstairs this morning so I just went with it and he ate his breakfast in the nude–best way to eat pancakes if I do say so myself.

check out those cheeks.

check out those cheeks.

While it’s name is misleading, buckwheat is not wheat!  It is actually a seed from the rhubarb family.  It contains eight essential amino acids including a high amount of tryptophan–a precursor to the neurotransmitter serotonin–which helps to enhance mood!  It is also high in vitamins E and B, Calcium and manganese!  Hip-hip hooray!  Happy and Healthy Pancakes!  Ours turned out extra thick, which I dig, but if you want a bit thinner of a pancake, just add more water or use a bit of almond milk! This is another Thrive modification!

Buckwheat Banana Pancakes



  • 1 cup buckwheat flour
  • 1/2 cup ground flaxseed
  • 1/4 cup hemp protein powder
  • 1/4 cup maca powder
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 banana
  • 2-3 dates
  • 2 cups water
  • 1/2 cup barley flakes


In a bowl, mix buckwheat flour, flaxseed, hemp protein, baking powder, maca, and cinnamon

In a blender–blend water, banana, and dates until smooth

Slowly pour wet mixture into dry ingredients and mix well

Stir in barley flakes

Lightly oil skillet with coconut oil and heat over medium heat.  Pour pancake batter to desired size an cook for about 5 minutes on each side.



Apple Raisin Granola

I LOVE granola but most store bought varieties aren’t vegan, are high in refined sugar, and have preservatives that my body just doesn’t need. This recipe was adapted from Brendan Braizer’s book, Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life. I think the title says it all. This granola is chalk full of healthy omega-3s, fiber, and plant based protein. It’s sure to leave you feeling satisfied and energized for your day.

  • 1 apple, diced (I used granny smith but choose what suits you)
  • 1 cup oats
  • 1/2 cup raisins or other dried fruit
  • 1/3 cup diced almonds
  • 1/3 cup chopped walnuts
  • 1/2 cup hemp seeds (or hemp protein powder)
  • 1/2 cup sunflower seeds
  • 2 Tbsp chia seeds
  • 2 tsp cinnamon
  • sprinkle of sea salt
  • 1/4 cup hemp oil
  • 1/4 cup maple syrup (Brendan uses Molasses, not easily accessible in Seoul)
  • 2 Tbsp apple juice
  • squirt of agave nectar
  • Pre heat oven to 250 F
  • Combine all dry ingredients in large bowl and mix them up
  • In a separate bowl, combine wet ingredients and blend
  • Combine wet and dry ingredients and mix, mix, mix
  • Lightly oil a cooking sheet (I use coconut oil)
  • Spread mixture on sheet
  • Bake for about 1 hr, stirring every once in a while
  • Remove from oven, break up with a spoon or fork, let cool
  • Keeps in refrigerator for about 2 weeks (but good luck making it last that long)
I usually eat this dry as a snack in the afternoon but it also makes for a great energy packed breakfast. Top it with your favorite fruit and serve with soy, almond, or hemp milk.
Happy eating!