BLUEBERRY BUCKWHEAT PANCAKES
Lemon & blueberries are match made in heaven and this pancake has both of them. It’s not only a delicious way to start your day, it’s also balanced and filling.
PREP TIME: 10 minutes
COOK TIME: 10-15 minutes
TOTAL TIME: 20-25 minutes
MAKES 13-14 pancakes
INGREDIENTS
For the pancake batter:
1 ripe banana
1/3 cup buckwheat flour
1 cup + 1/4 cup plant-milk (I use soy/oat)
1 tbsp chia seeds/poppy seeds
1 tbsp ground flaxseeds
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp vanilla extract
1 pinch salt
1/2 lemon’s juice and zest
1 scoop protein powder (I use unflavoured soy protein)
oil for frying (I use olive oil)
2-3 blueberries per pancake (I used frozen)
For the topping:
Greek-style coconut yoghurt
stewed berries & banana
DIRECTIONS
Mash the banana with a fork as much as possible (we are going for a runny consistency).
Mix all the dry ingredients, and mix with a whisk.
Add the wet ingredients and mix well until combined.
Heat up the pan and oil it. Fry around 2 spoonfuls of batter to make 1 pancake, on medium heat (lower side rather than higher). Add 2-3 blueberries to the pancakes. Fry for around 2-3 minute the first side & flip once the edges are firm and it’s bubbly in the middle, fry for another 1.5/2 minutes. Remove the pancakes from the pan and onto a plate. Repeat the process until no batter left (make sure to re-oil the pan from time to time).
Add your favorite toppings: I love stewed berries, plain coconut yoghurt, banana and nut butter.
Enjoy!
