Daily Essentials Recipes: The Pancake Edition

When made with wholesome ingredients, pancakes can be a healthy and hearty meal whether it’s sweet or savory. These healthy pancake recipes are not just delicious but are so easy and quick to whip up & have any time of the day. To make things easier, cook more than you need. Store them in the fridge for up to three days with each one separated by some grease-proof paper. Then simply add some butter or coconut oil to a pan then heat the pancake through for 30 seconds on each side or serve them cold. Think of them as a sandwich alternative!

Buckwheat Pancakes

Packed with protein, fiber, amino acids, vitamins, minerals and antioxidants – it’s no wonder buckwheat is considered a superfood by some! Now let’s put all that nutrition into our pancakes.


  • 125g buckwheat flour
  • Pinch of salt
  • 3 eggs lightly beaten
  • 300ml milk/milk alternative


  • Beat the eggs and flour together then gradually add the milk to make a batter.
  • Heat a little butter in a frying pan, add a ladle full of batter and cook until golden on each side.
  • Enjoy sweet or savory!

Sweet Potato Pancakes

These healthy sweet potato pancakes taste naturally sweet and are a yummy way to pack some veggies into your meal. Their leftovers warm up so nicely too!


  • Coconut oil to pan-fry in (amount will vary)
  • 3 eggs, good quality eggs only
  • 2 teaspoon coconut flour
  • 1⁄2 teaspoon cinnamon
  • 1⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon sea salt
  • 2 grated sweet potatoes (using a food processor with a grating disc is ideal, or you can grate them by hand)


  • Beat the eggs with coconut flour and spices.
  • Mix in the shredded sweet potatoes until well combined.
  • Coat pan with coconut oil over medium-low heat
  • Spoon the mixture into the pan – mixture amount depending on the size of the cakes you want to cook.
  • Serve warm or at room temperature on the go, alone, or with bacon and eggs.

Banana Coconut Pancakes

Don’t you just love yourself a banana coconut combo? The fluffy pancakes are an all-time favorite, you get the fluffiness without the fussiness.


  • 2 ripe bananas
  • 3 large eggs
  • 4 tbsp unsweetened desiccated coconut
  • Coconut Oil


  • Chop the bananas into chunks and add to a food processor
  • Break in the eggs and mix until the banana has blended with the eggs.
  • Add in the coconut and blend until the mixture forms a thick batter consistency.
  • Fry gently in coconut oil until browned on both sides.

Now just like everything we do – here’s a tip on some convenience: Pancake Rolls!
Whichever pancake you go for, you can always cook them in advance and store the mixture in the fridge. Now when the cravings kick in just get it out, fill it with your favorite ingredients, roll up, wrap in cling film. Perfect fast food!