Buckwheat blueberry pancakes

Name: Buckwheat blueberry pancake recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 over-ripe bananas, mashed; 2 organic eggs; 1⁄4 teaspoon baking powder; 2 tablespoons buckwheat flour; 1 teaspoon ground cinnamon; 1 tablespoon coconut oil or butter; 1⁄3 cup blueberries, plus extra to serve; 2 heaped tablespoons coconut yoghurt (or yoghurt of your choice); 2 teaspoons honey or maple syrup

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by delicious. team

delicious. team

Dec 20, 2017

The best way to start your weekend! These pancakes are so easy to prepare – you simply throw all the ingredients into a food processor or blender and then pour out the batter. Blueberries are high in potassium, which is important for your muscles, and antioxidants, which neutralise those nasty free radicals. Plus, your taste buds will love the juicy surprises with each mouthful! This recipe comes courtesy of Sally Fitzgibbons’ Summer Fit All Year Round.

2 over-ripe bananas, mashed
2 organic eggs
1⁄4 teaspoon baking powder
2 tablespoons buckwheat flour
1 teaspoon ground cinnamon
1 tablespoon coconut oil or butter
1⁄3 cup blueberries, plus extra to serve
2 heaped tablespoons coconut yoghurt (or yoghurt of your choice)
2 teaspoons honey or maple syrup

Method

1.

Blend the bananas, eggs, baking powder, buckwheat flour and cinnamon in a food processor or high-speed blender until well combined. (Alternatively, whisk in a bowl until well combined.) Stir through the blueberries.
2.

Heat the coconut oil or butter in a frying pan over low–medium heat and add 3 tablespoons of the mixture to the pan. Cook for 1–2 minutes, then turn over and cook for a further 1–2 minutes until cooked through. Keep warm in the oven while you cook the remaining batter to make about 6 small pancakes.
3.

Serve the pancakes with coconut yoghurt, extra berries and honey or maple syrup.