Go Back

Chocolate Banana Buckwheat Bake

I LOVED the texture of this – and I added half a tablespoon of cocoa powder – it was perfect!
Never going back to the oven. If you like doughy texture, this is the version for you!
I used a flax egg instead of a real egg to attempt a more doughy texture – it was incredible!! The batter was also good enough to eat as a super thick smoothie
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 2 buckwheat cakes
Author katheats


  • 1/2 cup buckwheat flour ground raw buckwheat groats in the vita-mix
  • 2 tbsp raw buckwheat grouts
  • 2 tbsp chia seeds
  • 2 tbsp flax + 1/3 cup warm water sit for a few minutes
  • 1 mashed super ripe banana
  • 1 tbsp maple syrup
  • 1/4 cup milk
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 1 tbsp cocoa powder
  • 1/2 tsp salt [I think all baked goods need salt!]


  • Prepare flax egg.
  • Mix all dry.
  • Mix with into dry.
  • Grease two ramekins (I used my Misto)
  • Pour batter into ramekins.
  • Microwave each one separately for 1 minute, 35 seconds
  • Flip onto plate and top away!