Blueberry Buckwheat Pancakes

These are the perfect treat for any occasion! I have trialled so many different recipes, and after combining a few, this one hits the spot. The blueberries really add a pop of flavour and colour, and if you aren't a blueberry fan you could most definitely substitute them for raspberries, chunks of banana or even a few dark chocolate chips if you really want to treat yourself!

Now I don't recommend this as an everyday breakfast (as much as I would LOVE to eat these every day) but they are a lot better than your average pancake recipe. This recipe calls for buckwheat flour, a nutritious and gluten free replacement for standard white flour. It is also an egg free recipe, and can be made dairy free by swapping the milk for something such as almond milk. Last but not least, these are completely refined sugar free! I used Natvia, which is an all natural stevia sweetener; this recipe also uses some coconut sugar and pure maple syrup.

The final selling point of this dish? A brûlée banana! Yes, you heard me correctly. I am not a fan of completely cooked banana so this the PERFECT pancake accompaniment; nice firm flesh, with the satisfaction you get of putting your spoon through a créme brûlée! Then with the addition of some bacon, you can't go wrong! X

You will need (serves 2):

1 cup buckwheat flour

4 tbsp rolled oats

1/2 tsp cinnamon

1 1/2 tsp baking powder

1/4 tsp salt

3 tbsp Natvia natural stevia sweetener (can use maple syrup)

1 tsp pure vanilla extract

2/3 cup milk

3/4 cup blueberries, fresh or frozen

1 banana

coconut sugar

streaky bacon, optional

maple syrup, optional

Method:

In a bowl, combine the buckwheat flour, natvia, oats, baking powder, salt and cinnamon. Then, in another small bowl or jug combine the milk and vanilla extract.
With a whisk, mix the dry ingredients well. Using a whisk will help aerate the mix and remove any sneaky lumps that we don't want!
Pour the liquids into the dry mix and whisk gently until well combined. Try not to overmix as you will end up with very tough, sad little pancakes.
Add your blueberries, and fold in with a metal spoon until they are all covered in batter.
Put a pan on the stove, on a low to medium heat. Once the pan is hot, put a little coconut oil in the pan and swirl around until the base of the pan is completely covered.
This mixture makes 3 pancakes, so judge the size and dollop the mixture in the middle of the pan. Once browned, flip the pancake and leave to finish cooking (make sure to leave in the pan long enough to cook the center).
Continue this step until all of the mixture has been cooked.

Now comes the icing on the cake, the delish brûlée banana!

All you have to do is:

Split a banana lengthways, leaving the skin on.
Sprinkle with coconut sugar and lightly rub into the banana, so there are no loose crystals.
With a blow torch, run over the banana with the flame until the coconut sugar is golden and crunchy.

Finally, serve your pancakes with streaky bacon, and some pure maple syrup if you are a sucker for it like me! Enjoy X

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