Blueberry Buckwheat Pancakes

Blueberry Buckwheat Pancakes

For those wanting to Easter up their pancakes and make the bunny ones:

 

 Mini Non-Stick Cake Pan-6 Cavity Bunny/Egg/Tulip 4.5″X1.28″/ Sold as a pack of 1

 

Ingredients

  • 1 cup (sprouted) Buckwheat Flour
  • ½ Ground almonds
  • 1 tsp Baking powder
  • ½ tsp cinnamon
  • 1 pinch sea salt
  • 2 eggs
  • 1 well mashed ripe banana
  • 1 tbsp maple syrup
  • 1 sliced banana
  • 1 cup strawberries/berries
  • 1 cup milk of choice
  • 2 tbsp melted butter/coconut oil

 

Method

Mix dry ingredients in bowl, make a well in centre, crack both eggs in and slowly incorporatefrom the inside out with a whisk, add maple syrup and mashed banana, keep whisking slowly. Drizzle in milk until no flour is dry and batter is thick yet pourable. Heat pan and melt butter/oil, add to batter for a glossy finish. Fold in blueberries carefully. Ladle small puddles to hot pan, flip when bubbles start to appear. Stack and drizzle with more syrup and fresh berries.

 

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7 Comments

  1. Karen Beyerman

    Hi Lizzie

    I wondered what size your cup measurements are? Is there an equivalent size in grams?

    Thanks Karen

  2. Hi Lizzie,

    I have just made these. Wow, moreish! And very filling too. Have lots left so will freeze them. Again, another easy and quick treat. Thank you x

  3. The list of ingredients, it says 1/2 ground almonds, what is it a half of? A tsp ot tbsp or cup? Want to make these later today although don’t want to get the ingredients wrong, many thanks.

  4. Susan Asselstine

    These are the best pancakes! The taste, texture, and consistency of each pancake makes them perfect for Sunday’s and or Sunday company. My college boys want to eat something healthy, but they also don’t want to sacrifice taste, and they ask for these whenever they come home!

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