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Sunday mornings just got better! YFC friend Alexandra King shares her healthy and yummy take on this weekend breakfast favourite.
Buckwheat Pancakes with Blueberries and Banana
Makes 10 small pancakes
Ingredients:
Method:
Combine the eggs, coconut milk, yoghurt, vanilla and maple syrup in a large bowl and mix well.
In a separate bowl combine the buckwheat flour, baking powder and cinnamon. Add the dry ingredients to the wet ingredients making sure not to over mix. The mixture will be quite runny, but the pancakes do thicken a little in the pan. If you like thicker pancakes you can add a few extra tablespoons of buckwheat flour.
Heat a pan over medium to high heat with some olive oil and carefully spoon the mixture in with a tablespoon. Two tablespoons per pancake works well. Once bubbles appear on the top the pancakes are ready to flip.
Serve with yoghurt, and fresh fruit. Enjoy!
Did you know? Buckwheat, despite the name is a not associated with wheat and thus is gluten free. Buckwheat has a distinct earthy flavour and contains minerals such as manganese, magnesium and copper.
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