This is another breakfast recipe because breakfast suddenly got a lot more exciting over the summer holidays when we had a lot more time to make something delicious!
That said, for the first two weeks our usual weekend breakfast of poached eggs on toast suddenly became the every day breakfast which started to get a bit monotonous.
So I started playing around with a blueberry pancake recipe that uses just bananas as the sweetener, eggs, a little buckwheat flour, cinnamon and vanilla. I haven’t eaten pancakes since I had to cut out dairy and gluten (except for one time at IHOP in honolulu…and pancake house…) so I was pretty excited to discover that you don’t need either of those ingredients to make really delicious pancakes!
The buckwheat flour in this recipe creates a lovely light texture and a mild flavour that works really well with the banana and blueberries. Despite its confusing name, buckwheat is not a type of wheat at all. It is actually the fruit of a plant related to the rhubarb & sorrel family, so technically it’s not even a grain and is completely gluten free. Buckwheat flour also happens to be rich in protein, nutrients and dietary fibre, so combined with the protein in the eggs and the antioxidants in the fruits, these pancakes are great way to start the day.
As the only sweetener in these pancakes is ripe bananas, you can happily add a little pure maple syrup over the top and not feel like you have eaten dessert for breakfast. Enjoy!
Do you have a favourite pancake recipe? Any hints or tips you use for making pancakes?
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Banana & Blueberry Buckwheat Pancakes
Makes: Approximately 12 small pancakes
Prep time: 15 minutes Cook time: 20 minutes
2 very ripe bananas
1/2 cup buckwheat flour
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla powder or essence
pinch sea salt or himalayan pink salt
1/2 cup rice milk (or milk of choice)
1 cup frozen blueberries
Coconut oil for frying
Mash the bananas well and place in a mixing bowl. Add the eggs and whisk to combine. Add the buckwheat flour, baking powder, cinnamon, vanilla and salt and stir with the whisk to combine. Add the milk and whisk lightly to combine. Lastly add the blueberries and mix in with a large spoon.
Heat a tablespoon of coconut oil in a good non stick fry pan. When hot, add two large spoonfuls or 1/4 cup of mixture to the pan, shaping into a round pancake shape. You should be able to fit 3 or 4 pancakes in at one time depending on the size of your pan. Cook until bubbles appear on the top each pancake and the bottoms are golden brown, flip with a fish slice and cook another couple of minutes until golden and cooked through.
Serve pancakes while still hot with pure maple syrup and fresh berries.