These could bring a smile to anyone’s face. Deliciously fluffy, perfectly crisp and bursting with blueberries; this is the breakfast of dreams. Buckwheat flour has a gorgeous nutty flavour and is gluten free and much more nutritious for you than regular flour. Best of all, it tastes amazing in pancakes. This batter only takes a few seconds to whip up, so what are you waiting for? Serves 3-4
1 Cup of Buckwheat Flour
2 Tablespoons of Honey/Agave
2 Tablespoons of Coconut Oil, Melted
1 Teaspoon of Vanilla
1 Teaspoon of Baking Powder
Pinch of Coarse Salt
1 – 1&1/4 Cups of Almond Milk, Unsweetened
100g of Blueberries
Coconut Oil for Frying
Step 1: Add everything except for the almond milk and blueberries to your food processor and blitz until well combined.Step 2: Gradually add in 1 cup of the almond milk and blend until you have a smooth, quite thick but still runny mixture. If the mixture is too thick, add in another 1/4 cup of almond milk.
Step 3: Add the mixture to a jug and stir in the blueberries. Heat some coconut oil in a pan on medium-low heat. Drizzle in enough mixture for your desired pancake size.
Step 4: Cook until little bubbles form in the centre and then flip. Cook for another 30 seconds on this side until it’s golden brown and then plate. Continue with the other pancakes, stacking them on top of each other to keep them warm.Step 5: I served mine with more blueberries, some toasted walnuts and coconut cream a drizzle of agave.