Blueberry vanilla pancakes

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Lisa Stanton-Smith

· 2/3 cup buckwheat flakes

· 1/3 cup milk

· 2 eggs

· 1 tsp. vanilla extract

· 1 Tbsp. maple syrup

· 2/3 cup frozen blueberries (can use fresh if available)

· 1 tsp. baking powder

· Yoghurt, maple syrup & more blueberries to serve.


Add milk, eggs, vanilla, & maple syrup into a bowl and whisk to combine. Then add buckwheat flakes, baking powder & blueberries and gently stir to combine. You don’t want to over-stir the batter.

Then grab a small non-stick fry-pan and place on medium heat. Put a dob of butter (about a teaspoon) into the pan and leave it to melt. Place 2-3 separate large spoons of batter into the pan, leaving about 1cm between each spoonful of batter. Allow to cook for 1-2 minutes or until you suspect the underside is starting to brown. Flip and cook the reverse side of pancakes for a further 1-2 minutes, or until lightly browned. Remove from the pan and repeat with remaining batter.

Once cooked, distribute between 2 plates, and top with unsweetened yoghurt, more blueberries (or you could use a blueberry chia jam), and a dash more maple syrup. Enjoy!


Note: buckwheat flakes are available at most health food stores or bulk food stores.

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