RECIPE: GLUTEN FREE BLUEBERRY YOGHURT PANCAKES!June 30, 2016 10:44 am
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
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).