Blueberry and Banana Buckwheat Pancakes

 

blueberrypancakes2 blueberrypancakes

These are my favourite go-to pancakes for brunch at the weekends. They are full of nutrition and feel like the ultimate weekend treat. The pancakes are thick and fluffy and the mashed banana adds a sweetness to the mixture. I love how the blueberries burst when these pancakes are cooking, adding such a beautiful colour and texture when you cut through the stack. Buckwheat flour is such a great, gluten free flour alternative that is full of protein and binds really well with the eggs to create the perfect pancake. I have just given the recipe for the base pancakes here as I tend to change my topping choice every week! But perhaps I will work on a pancake topping post for you all soon! These are great topped simply with maple syrup, and equally as delicious if you want to get more creative and invent a variety of sauces. The recipe for these serves 1-2 people depending on how hungry you are. You could always compensate with extra toppings or simply increase the quantities for more people!

Blueberry and Banana Buckwheat Pancakes
 
Prep time
Cook time
Total time
 
Recipe type: gluten free, dairy free, sugar free
Serves: 1-2
Ingredients
  • 2 medium eggs
  • 1 medium sized ripe banana
  • ½ cup buckwheat flour
  • ½ cup almond milk (or milk of choice)
  • ½ cup blueberries (can use frozen)
  • 1 tsp gluten free baking powder
  • A pinch of salt
  • 2 tbsp coconut oil
  • 1 tbsp superfood powder of choice (optional, I used Finnberry Lingonberry powder!)
  • Toppings of choice
Instructions
  1. In a bowl, mash the banana with a fork until fairly smooth
  2. Add the eggs and beat into the banana
  3. Beat in the buckwheat flour, baking powder, superfood and salt and combine well
  4. Add the almond milk gradually and beat until smooth
  5. Alternatively, blend all of these ingredients in a food processor until smooth
  6. Heat the coconut oil in a pan on a medium heat
  7. Add the blueberries to the pancake mix and ensure they are evenly distributed
  8. Place tablespoons of the mix into the pan to form the pancakes, cooking for approximately one minute until flipping over
  9. Press down gently so that the blueberry juices run
  10. Cook for 1-2 minutes on the other side until the pancakes are firm but soft
  11. Alternatively, use a ring to make the pancakes all an even shape
  12. Serve in a stack with your toppings of choice

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: