Marfigs' Munchies

Adventures in vegan eats and feats

Buckwheat banana mint mash pancake {gf + v}



I survived my first week of the new (second) job and am now bouncing forward into week two. As much as I like to stay on top of things and organized sometimes things do get put on the side, like the two assignments due Friday for my library diploma. Whoops. But stressing is for people who don’t have easy mint mash pancakes in their life, so I’m going to have a few late nights this week but I figure it was worth it for a bit of relaxation over the weekend. Pancakes certainly make me feel like I’m spoiling myself, so as a beginning-of-week-treat last night it worked wonders!

It’s getting dark these days from 17h30 onwards, so my photo time is precious and short after work, which is why I decided to whip this up before plodding over to the doctor. Just one serving managed to keep me full for almost four hours, which is rather miraculous considering I always have near-ending munchies. Although it doesn’t look very grandiose it’s simple and delicious, which is usually my favourite combo. topbuckwheatbananamintmash

Ingredients (serves 1):

Banana mint mash:

  • 1 medium/large banana, sliced
  • handful mint leaves, chopped finely
  • 1 TBSP cashew butter
  • 2 TBSP liquid sweetener of choice (I used NuNaturals Simple Syrup)
  • 3 TBSP lemon juice
  • 1 TBSP applesauce
  • 2 tsp cinnamon
  • 1 tsp vanilla extract or essence of choice (I used a few drops of NuNaturals Pure Liquid Vanilla Stevia – my last! :()


  • 1/4 cup buckwheat flour
  • 1/2 TBSP water
  • 1 vegan egg (either powder or chia seed)
  • pinch salt
  • 2 tsp cinnamon
  • 1 tsp ginger spice
  • 1/2 TBSP cacao or carob powder
  • Optional: 1 TBSP thyme


  1. Heat up and spray a non-stick pan over medium-high heat with the lid on.
  2. Mix your dry pancake ingredients then whisk in the wet.
  3. Pour into pan and cook for 5 minutes with the lid on, then flip and cook for another 4 or 5.
  4. Meanwhile, heat up your nut butter and syrup in a non-stick pot or pan over medium heat, then add your banana and cook for 5 – 6 minutes, adding the the rest of the ingredients and stirring to combine. Add more lemon juice or even other spices if necessary/desired. If you want your banana slices firm simply mix and heat up the rest of the ingredients to infuse the flavours and then fold in bananas at the last minute.
  5. Serve warm with some date syrup, homemade chocolate syrup or prune purée.

buckwheatbananamintmash1In the dead of winter it’s great to have fresh flavours like mint and ginger to make everything feel less groggy, and the bit of carob/cacao in the pancake batter to make everything feel just a little more decadent. Nevermind the fact that this has a big helping of cashew butter! We finally got the Oh Mega brand in our local shop and I went on a bit of a splurge, because anything other that peanut butter is a delicious change. Man-thing bought me a jar of almond butter before it all ran out, so that’s in reserve and all mine! muahahha! 

buckwheatbananamintmash2Anyhow, we went to the doctor yesterday since my biopsy results were clear and I wanted to know what was next. We discussed surgery but there seem to be (as with anything) a ton of complications and risks, and in any case he’s sent me off for another battery of tests – this time where I swallow some sort of pill and they take xrays every day for a week or so. I can understand why the doctor may not be as excitable about surgery as I am, since Man-thing and I know from reading history tomes that being stabbed in the gut is a death sentence, and surgery thereabouts is sensitive business, but he didn’t rule it out altogether, so we’ll see!

buckwheatbananamintmash4In the meantime I still have to take it easy on the variety and range of foods I can munch, so no deep-fried chips or entire pizzas unless I want to suffer the next day. On one hand there’s much sulking, because who doesn’t want to have fat vegan days, but on the other I guess it’s a good way to keep me on the straight and narrow to manage a disposition towards diabetes in a healthy but yum way. Because seriously, I’m not sacrificing the yum factor in my life, no matter what! Easy, happy dishes like this pancake mint mash are testament to that, hopefully. It may not be swimming in chocolate chips, but if you’re more carefree or tolerant then by all means tart it up 😀

buckwheatbananamintmash3Happy TMI Tuesday! :p

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

4 thoughts on “Buckwheat banana mint mash pancake {gf + v}

  1. I love how you’ve topped the pancake with mashed banana, how creative! Definitely trying this the next time I make pancakes (once I get a new frying pan…my current frying pan makes my pancakes stick 😦 ). Or maybe I’ll just make the mash to put on some toast…love the combo with mint and cashew butter! ❤


    • Thank you! A new frying pan, even if it’s a cheapo non-stick like ours, makes all the difference, but as you say it can work on absolutely anything – toasted English muffin, toast, shoved inside a pita bread, with ice-cream…now I’m hungry :p


  2. O yum! What an awesome fun creative combo!!!


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