Love is a fruit in season at all times, and within reach of every hand - Mother Teresa


Making buckwheat pancakes, when family visit for Sunday brunch, is a weekend ritual in our house. Usually toppings include slices of fresh seasonal fruit, lashings of cashew cream and drizzles of maple syrup. 

So when I spied a pic of roasted grapes in @deliciousaus mag, I just had to try a selection of roasted fruit on buckwheat pancakes with a scattering of hemp seeds.

If you can imagine fluffy light pancakes and mouth watering luscious warm grapes and bananas… yes, you’ve got the idea.

Health benefits –

·       Buckwheat is one of the few gluten free grains because it’s a fruit seed, not a whole grain. It’s so packed with protein and fibre, nutrients and antioxidants that it’s often called a superfood, all with few calories and almost no fat.


Makes 12 medium sized pancakes



For the roasted fruit:

Any seasonal fruit OR for a festive occasion, 400 grams (14 oz.) red grapes, cut into 4 bunches

2 ripe bananas, peeled, sliced in half long ways, cut in half

zest and juice ½ orange

drizzle maple syrup or rice malt syrup for serving

hemp seeds


For the pancakes:

1 cup buckwheat flour, sifted

3/4 cup brown rice flour, sifted

2 teaspoons gluten-free baking powder

pinch salt

2 tablespoon flaxseed, milled in blender

1 teaspoon vanilla extract

1 tablespoon rice malt syrup (optional)

2¼ cups milk – nut, seed or rice

1 teaspoon apple cider vinegar

oil or ghee for frying – if not using a non-stick pan


Preheat the oven to 160’C (320’F/Gas 3). Arrange bananas and grapes in a single layer on baking paper on a baking tray. Grate zest over bananas and squeeze juice over fruit. Cover with foil and roast for 15 minutes, then uncover and roast a further 15 minutes or until fruit is soft yet holding its shape.

Meanwhile, in a bowl combine flours, baking powder and salt. In small bowl, whisk flaxseed meal, vanilla, rice malt syrup and milk to combine. Pour wet mixture into the dry mixture and stir just enough to combine, be careful not to over-mix to avoid tough pancakes. Gently stir in apple cider vinegar. Heat a non-stick fry pan on medium heat, and cook batter in batches. Cook each pancake about 1½ minutes until bubbles appear on the surface, then flip and cook about another minute. Cover pancakes to keep warm while making the others. Serve the pancakes with warm fruit, a drizzle of maple syrup and a scattering of hemp seeds.