Blueberry vanilla pancakes

Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Share on email
Share on pinterest
Share this recipe
View all
Recipe Category
Cooking Time
Recipe Creator
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.

Start Your better

Health Journey

Want more personalised advice on what to eat to support YOUR health? Get in touch with us today and book a nutritional medicine appointment.

LSS Nutrition Free Recipes

Explore Signature Dishes

Delicious nourishing granola recipe. Healthy breakfast thats simple. Served best with greek yoghurt and fruit.
These bliss balls are so delicious and nourishing you’ll wonder why all healthy food doesn’t taste so good.