Blueberry Buckwheat Pancakes
February 06, 2015 | Serves 3
- 1 Cup of Buckwheat Flour
- 2 Eggs
- 2 Tablespoons of Honey/Maple Syrup
- 2 Tablespoons of Coconut Oil, Melted
- 1 Teaspoon of Vanilla
- 1 Teaspoon of Baking Powder
- Pinch of Coarse Salt
- 1 Cup of Almond Milk, Unsweetened
- 100g of Blueberries
- Coconut Oil for Frying
These could bring a smile to anyone’s face. Deliciously fluffy, perfectly crisp and bursting with blueberries; this is the breakfast of dreams. Buckwheat flour has a gorgeous nutty flavour and is naturally gluten free and much more nutritious than regular flour. Best of all, it tastes amazing in pancakes. This batter only takes a few seconds to whip up, so what are you waiting for?
Add everything except for the almond milk and blueberries to your food processor and blitz until well combined.
Gradually add in 1 cup of the almond milk and blend until you have a smooth, quite thick but still runny mixture.
Add the mixture to a jug and stir in the blueberries. Heat some coconut oil in a pan on medium-low heat. Drizzle in enough mixture for your desired pancake size.
Cook until little bubbles form in the centre and then flip. Cook for another 30 seconds on this side until it’s golden brown and then plate. Continue with the other pancakes, stacking them on top of each other to keep them warm.
I served mine with more blueberries, some toasted walnuts, coconut cream and a drizzle of maple syrup. To make the coconut cream, simply pop a can of coconut milk in the fridge the night before, then scoop the cream from the top the next morning.