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Buckwheat pancakes

Serves   8 pancakes
Prep time: 20 mins
Cooking time: 15 mins

Packed with natural wheat bran fibre, adding a little All-Bran® to your favourite recipes is an easy way to help get the fibre you need, deliciously. Just one tablespoon of All-Bran® Original provides 7% of your daily fibre needs. With these recipes you’ll see just how versatile this simple breakfast cereal can be.

*One 45g serve of All-Bran® Original provides 42% of your daily fibre needs.
© 2017 Kellogg Company. ® Registered trade marks Kellogg (Aust) Pty Ltd authorised user.





  • 80g (1 1/2 cups) All-Bran® Honey Almond flakes
  • 1/2 cup buckwheat flour
  • 1/2 cup wholemeal spelt flour
  • 1 tsp cinnamon, ground
  • 2 eggs
  • ¼ cup light oil, like safflower or sunflower
  • 300ml (1. cup) reduced fat milk
  • 1 cup chopped paw paw
  • 1 tbsp honey


  1. Place the All-Bran® Honey Almond flakes in a food processor and pulse until finely ground.
  2. Sift the flours and the cinnamon into a bowl then add the All-Bran® Honey Almond flakes. In a separate bowl beat together the eggs, oil and milk then slowly add this to the dry ingredients. Whisk or beat into a smooth batter.
  3. Heat a frying pan over a medium heat and add a little oil. You can use olive oil spray or a paper towel dipped in oil to reduce the amount you use. 
  4. Pour in a small amount of batter – about ¼ cup and swirl pan so that batter is even. Turn pancakes when bubbles appear on surface, about 1 minute depending on thickness, then cook on the other side until golden. Serve with paw paw and drizzle with extra honey. 
  5. The batter will become thicker as it sits so you can adjust the consistency with a little more liquid if you prefer the pancakes to be thinner.


Serve with reduced fat natural yoghurt.
Replace the paw paw with your fruit of choice.