Spiced Crab Cakes

Buckwheat, banana and coconut pancakes

Apr 9, 2018 | Sweet Things

The buckwheat in this is a great alternative for those wanting or needing to try a gluten free diet and the maple syrup in the sauce is the perfect alternative to refined sugar. The raw cacao is the highest plant-based source of iron out there and contains higher amount of calcium than cow’s milk. This is certainly a chocolatey topping you can enjoy without any repercussions.

Makes 6 



  • 2-3 ripe bananas
  • 4 large organic eggs,
  • 4 tbsp desiccated coconut
  • 100g (3/4) cup of buckwheat flour
  • 350ml/3/4 cup of coconut or almond milk
  • 1 tsp cinnamon
  • Pinch of salt
  • Coconut oil for the frying pan
  • Tsp date/maple syrup (optional)

Raw Chocolate Sauce

  • 1 tbsp maple syrup (or date syrup)
  • 1 tbsp coconut oil
  • 2 tbsp raw cacao powder
  • pinch of sea salt
  • ¼ tsp vanilla powder (optional)
  • Drop of nut milk


  • Coconut flakes
  • Chopped nuts or seeds
  • Banana slices


  1. Whiz up bananas in blender
  2. In a large bowl whisk flour, salt and cinnamon together
  3. Whisk up eggs together then combine with rice milk and date syrup
  4. Either use a blender or stir all of the ingredients together
  5. Melt some coconut oil onto frying pan under high heat
  6. Scoop a ladle full of batter into the pan and cook until little bubbles appear on the surface (about two minutes). Flip over and cook for two more minutes.
  7. Transfer on a plate and cover with a clean towel to keep warm.
  8. Continue the same with the remaining batter, greasing the skillet every time you start a new pancake.
  9. Before serving, top with banana slices, chopped nuts, seeds, coconut flakes and a drizzle with raw chocolate sauce.