Gluten Free Wheat Free Pancakes with Cocoa Nibs, Banana and Almond Butter Honey Drizzle

Serves: 6 pancakes • Preparation Time: 20 minutes • Cooking Time: 2 minutes each • Print

You have been warned, these are addictive. Make in batches and eat as you go, they are just the right sweetness, soft and the almond butter honey drizzle is to die for. Not very traditional using buckwheat flour and soy milk but believe me, when you eat these traditional recipes are forgotten in seconds. Perfect for Shrove Tuesday, or every Tuesday, or every day.



Step 1

Warm 2 tbsp almond butter and mix with 2 tbsp local honey and leave aside

Mix all ingredients the flour, egg, baking powder and half of the milk into a bowl. Stir and add in milk and stir gradually until you have required batter thickness.

Step 2

Pour batches of the mix into the pan, this recipe used a small egg pan. Flip once the batter starts to turn golden on one side. Cook both sides and leave in a foil wrap piling each pancake onto the other until cooked.

Step 3

Once cooked chop banana and sprinkle with cocoa nibs and drizzle over the almond butter honey. Serve with a nice refreshing orange juice to balance the sweetness.


Almond nut butter contains several essential water soluble and fat soluble vitamins. Water soluble vitamins are vitamins that must be replaced regularly since the body cannot make them




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