Blueberry buckwheat pancakes
Blueberry buckwheat pancakes recipe from Love Fresh Berries
Whip up these yummy blueberry buckwheat pancakes with berry compote for a special treat! These pancakes can also easily be made vegan.
Blueberry buckwheat pancakes
Ingredients
- 1 banana
- 250 ml milk of choice
- 1 tsp vanilla extract
- 1 tbsp olive oil
- 120 g buckwheat flour
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- a pinch of salt
- handful of blueberries
For the compote
- 200 g fresh raspberries / strawberries / blueberries
- 1/2 juice of 1/2 a lemon
- 1 tsp vanilla extract
Instructions
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Mash the banana, then whisk it together with the milk, olive oil and vanilla extract.
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Add the buckwheat flour, bicarbonate of soda, cinnamon and salt, and mix until thick and gloopy.
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Add a little oil to a non-stick pan on a medium heat, then spoon 2 tbsp of your batter into the pan to form the pancakes. Cook as many as your pan can fit at a time. Drop 4 or 5 blueberries into each pancake and when they start to bubble, flip them over, cooking for a further 2 minutes until golden. Repeat with the whole mix.
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While the pancakes are cooking, add the berries to a small saucepan, along with the lemon juice and vanilla extract and allow to heat very gently, stirring from time to time.
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Once all the pancakes are cooked, stack them high and top with the compote and toppings of your choice.
