Mango-Topped Buckwheat Pancakes

Yield: 9 servings
Calories: 159
Theme: Breakfast
Rating:  This recipe has not been rated

The mango is a powerful fruit that rates highest in lowering the risk of cancer. It also provides mild, internal sun protection for your skin and aids the collagen formation protecting your skin on the surface. So, eat a pile of these pancakes before a sun-filled day at the beach. 


  • 1 cup buckwheat flour
  • 1/4 cup golden flaxseed, ground
  • 1 tsp baking powder
  • 1/2 tsp sea salt, ground
  • 2 tbsp coconut sugar
  • 1 large egg, beaten
  • 2 tbsp olive oil
  • 1 tsp pure almond extract
  • 1 cup almond milk
  • 2 cups mango, chopped
  • handful pecans or walnuts, crushed


1. Mix buckwheat flour, ground golden flaxseed, baking powder, ground sea salt, and coconut sugar.


2. Add egg, olive oil, pure almond extract, and almond milk one by one, mixing well in between additions.


3. Heat up the pan with cooking spray or butter. Pour in the batter using a ladle or an ice cream scoop.


4. When air bubbles form on the pancake, flip it over. Once the underside is a golden brown color, remove the pancake.


5. Make the topping by putting the mango in a food processor.


6. Top the pancake with the mango topping and garnish with crushed pecans or walnuts.


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