Buckwheat Pancakes With Blueberries And Maple Syrup

Tasty Buckwheat Pancakes for Breakfast

Have you ever tried to make buckwheat pancakes?

They are so satisfying and good for you too! Some may consider pancakes too much effort to make and go for those packet mixes you buy in the supermarket.

Not only are they full of things you don’t want in your diet, they are more expensive and don’t taste half as good!
Buttermilk isn’t that hard to find, and buckwheat you can easily obtain from any good health food store. Try this buckwheat pancake recipe. The combination of warm soft pancakes, bananas, blueberries and some (real) maple syrup on top is heavenly. Be sure to buy real maple syrup by the way, not that “fake” stuff in those plastic squeeze bottles. Yuk!

Ingredients

• 2 bananas
• 2 eggs
• 1½ cups buttermilk
• 1 cup buckwheat flour
• ½ cup stoneground cake flour (Can’t find it? Mix 1 part cornflour to 3 parts plain flour)
• 1 tbs brown sugar
• 1 tbs baking powder
• Pinch of Himalayan salt
• Sunflower or rice bran oil for frying
• Fresh blueberries
• 100% pure Canadian maple syrup on top

Method

• Peel the bananas and mash with a fork in a medium bowl.
• Whisk in the eggs, then add the buttermilk.
• Add the dry ingredients to a large bowl and create a well in the middle.
• Add the wet ingredients and whisk together until just combined. Leave to rest for 15 minutes.
• Add one teaspoon of sunflower oil in a pan over medium low to medium heat. Once it starts getting hot, add two tablespoons of the pancake mixture.
• As soon as bubbles start forming on the surface of the pancake, drop on some blueberries, flip and cook for another minute.
• Set aside on a plate lined with a paper towel (keep warm in the oven if you like).
• Serve drizzled with plenty of pure Canadian maple syrup.

Enjoy! And perhaps try our Quinoa Breakfast recipe