Happy Blueberry Pancakes Day!
Until I lived in the US I had no idea that Blueberry Pancakes Day was even a thing.
Here is my favourite pancake recipe. It’s based on a friend’s family recipe and makes American doorstop style pancakes, not European crepe style ones.
I love this blueberry banana buckwheat pancake recipe because
- it is so easy to make
- the pancakes are packed full of nutrition
- everyone loves them
- they freeze well – just separate them with baking paper – and can be popped in the toaster for breakfast-in-a-hurry or simply buttered while still partly frozen and tucked into a school lunchbox
Blueberries, bananas and buckwheat are all excellent for your skin.
Buckwheat is gluten free because it is actually a grass, not a wheat or a grain. It is a rich source of protein, iron and B vitamins – all essential for glowing health.
Ingredients:
Dry
- 1 cup flour (I use half buckwheat/half stoneground)
- 1.5 tsp baking powder
- pinch salt
Wet
- 1 egg
- 1 cup milk
- 1/8 cup oil (I use coconut oil)
- 1 tsp vanilla (optional)
Fruit
- 1 mashed banana
- 1/3 cup of blueberries, slightly mushed (frozen ones work fine)
Directions:
Mix the dry ingredients and the wet ingredients separately in bowls and then slowly pour the wet ingredients into the dry whisking into a smooth batter.
Fold in mashed banana and blueberries.
Warm a greased pan over medium heat. Use about 1/4 cup of batter per pancake. Flip when bubbles formed start to pop.
Enjoy!
What is your favourite pancake recipe?
