Method

Prepare the batter:
In a mixing bowl, combine buckwheat flour, ground flaxseeds, baking powder, and cinnamon.
In a separate bowl, whisk together the egg, kefir, almond milk, mashed banana, honey (if using), and vanilla extract until smooth.
Combine wet and dry ingredients, stirring gently until a thick, smooth batter forms. Let sit for 5 minutes to allow the flaxseeds to absorb moisture.
Cook the pancakes: Heat a non-stick pan over medium heat and lightly grease with olive oil. Pour in small amounts of batter to form pancakes. Cook for 2–3 minutes on each side, until golden brown.
Assemble & Serve: Stack the pancakes and top with sliced banana, mixed berries, chopped walnuts, and a drizzle of raw honey (if using).

Gut Health Benefits

Buckwheat: Rich in resistant starch and beta-glucans, supporting the growth of beneficial gut bacteria.
Kefir or probiotic yoghurt: A direct source of live Lactobacillus and Bifidobacterium cultures, improving microbial diversity.
Ground flaxseeds: High in soluble fibre, acting as a prebiotic to feed beneficial bacteria and aid digestion.
Banana: Contains inulin and pectin, prebiotic fibres that nourish Bifidobacterium species.
Mixed berries: Rich in polyphenols that selectively feed beneficial microbes and reduce gut inflammation.
Raw honey: Contains natural prebiotics and antimicrobial compounds that support a healthy microbial balance.

Nutritional Breakdown

(approx per serving)

Calories: 220 kcal
Protein: 7g
Carbohydrates: 28g
Fibre: 5g
Fats: 9g
Sugar: 8g
Sodium: 120mg

Gut-Health Bacteria Supported

Bifidobacterium: Encouraged by buckwheat, banana, and flaxseeds, promoting a balanced microbiome.
Lactobacillus: Supported by kefir and cinnamon, enhancing gut flora diversity.
Roseburia: Thrives on fibre from buckwheat and flaxseeds, helping produce short-chain fatty acids like butyrate.