RECIPE: GLUTEN FREE BLUEBERRY YOGHURT PANCAKES!

These are a delicious alternative to the classic American style pancakes, as they are made with buckwheat flakes, yoghurt, banana and egg to get a similar consistency that tastes in our opinion even better! Blueberries are at their peak right now so this is a perfect breakfast/brunch to make on these bright summer mornings. Just add coffee or a fresh remedy juice and you’re good to go!

Ingredients (to make 4 pancakes):

1/2 cup buckwheat flakes

1/2 teaspoon baking powder

140g organic yoghurt

1/2 ripe banana

1 pinch cinnamon

1 pasture raised egg

1/2 tsp pure vanilla extract

1/2 cup fresh blueberries

maple syrup, honey to serve

Method:

Simply place all the ingredients except the berries and maple in a blender until a smooth mix forms. Set aside to let them thicken up for 5 minutes.

Add a teaspoon of coconut oil to a nonstick pan and heat until melted on a medium heat. Use a large spoon to ladel the mixture in to small circles on the pan and place a few of the blueberries on top. You’ll know when they are ready to flip when the bubbles show on top! Look for a golden brown colour (about 2 minutes on each side).

Serves up!