Blueberry & Pear Buckwheat Pancakes


I love a good pancake for breakfast and we probably eat these banana & blueberry pancakes at least once a week. They’re dairy and grain free, sweetened only with bananas, and laden with antioxidant-rich blueberries.

Usually that would be my go-to pancake recipe, however, over the last few weeks we’ve ended up with an abundance of organic pears from our organic fruit and vegetable box which just sat in our fruit bowl deteriorating. Not wanting to see them go to waste, I ended up stewing them and then wondering what to make…


Blueberry & Pear Buckwheat Pancakes


These pancakes of course were the happy result! The recipe is quite similar to my previous pancake recipes in that I’ve used fruit as the base of the pancake and no added sugars, which means there’s room for a drizzle of pure maple syrup at the end if that if that’s your style.

While I used stewed pears in this recipe you could equally use stewed apples or even mashed bananas. These fluffy pancakes can be whipped up in a matter of minutes and any leftovers make a great snack for later in the day. Enjoy!


Did you like this recipe post? Any questions about these blueberry & pear buckwheat pancakes? Leave me a comment in the section below I love hearing from you!


Blueberry & Pear Buckwheat Pancakes


Blueberry & Pear Buckwheat Pancakes

Serves: 2
Prep time: 10 minutes Cook time: 15 minutes

150g stewed pears (see note below)
2 large eggs
1 tsp cinnamon
pinch of Himalayan pink salt
1 tsp baking powder
1/4 cup buckwheat flour
1/4 cup almond milk (or milk of choice)
1 cup fresh or frozen blueberries

Coconut oil for cooking

In a mixing bowl combine the stewed pears, eggs, cinnamon and salt. Use a hand whisk to give it a really good stir. Add the buckwheat flour and baking powder and mix in well. Lastly add the blueberries and stir to combine.

Heat a teaspoonful of coconut oil in a large non-stick fry pan over medium heat. When the pan is hot add spoonfuls of mixture, shaping them into pancakes. Aim for approximately 2-3 spoonfuls per pancake. You don’t want to make them too large otherwise you’ll have trouble flipping them.

When bubbles rise to the surface flip them over to cook the other side, adding a little more coconut oil to the pan.

Serve the pancakes hot, drizzled with pure maple syrup and sprinkled with your choice of fresh or freeze dried berries.

Peel the pears, remove the cores and cut into small pieces. Place the pears in a saucepan with about 1cm of water and simmer until they start to break down and are easily crushed with a masher or fork. Alternatively you can use tinned pears as these have already been cooked. Just look for a brand that doesn’t contain any added sugar.


Blueberry & Pear Buckwheat Pancakes