Rhubarb Pancake Loaf




Rhubarb Pancake Loaf


  • Wet ingredients:
  • 1 tbsp chiaseeds
  • 180 ml soymilk
  • 1 tsp apple cider vinegar
  • 1 tbsp agavesyrup
  • 1 small ripe banana
  • 1 tsp melted coconut oil
  • Dry ingredients:
  • 85 g buckwheat flour
  • 30 g oatflour
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • Topping: 1 rhubarb stalk, handful pistachios, 2 tbsp almondflakes and dried rose petals


  1. Preheat oven to 200 °C (400F). Then start by mixing 1 tbsp chiaseeds with 3 tbsp water (Leave to soak for 10 minutes) = 1 chia “egg”
  2. Mix milk with apple cider vinegar and set aside.
  3. In meantime mix dry ingredients in a bowl.
  4. Then add other wet ingredients (agavesyrup, mashed banana and coconut oil) and chia egg to the milk and combine well.
  5. Combine wet ingredients with dry ingredients very well.
  6. Pour batter into greased or lined loaf. Top with slices of rhubarb, pistachios, almondflakes and bake for 40 minutes until skewer comes out clean and beautifully brown.



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