BLUEBERRY BUCKWHEAT PANCAKES
Treat yourself this weekend to a delicious stack of pancakes! Pancakes are one of our favourite weekend treats. This recipe is super versatile and easy to make - the pancakes are thick and fluffy and are the perfect base for an array of toppings.
Serves: Makes a stack of 8 medium sized pancakes (serves 1-2 depending on how hungry you are!)
Time to create: 25 minutes
Ingredients
75g of buckwheat flour
25g of oats
200ml of oat milk
1 tbsp of maple syrup
1 tsp of almond butter
½ tsp of baking powder
50g of blueberries (we used frozen, but you could use fresh)
2 tbsp of freeze-dried raspberries (optional)
Coconut oil for cooking
Recipe
Mix together the flour, oats, oat milk, maple syrup, almond butter and baking powder. Stir until well combined and no lumps. Leave to stand for 10 minutes.
Stir the mixture and add in the blueberries and raspberries (if you have them). If the mixture feels a little too thick add another splash of oat milk.
Place a frying pan over a medium heat and melt a tsp of coconut oil. Add 2 tbsp of the mixture to the pan and shape with the back of a spoon. Cook for approximately 2 minutes on each side (you want them to slightly brown but not burn).
Stack them up and indulge in your favourite toppings - we used almond butter, Coyo coconut yogurt, Leon Ruby Red Preserve, fresh berries and more freeze-dried raspberries from (the Rotten Fruit Box).
TOP TIP: As you make the pancakes place them in a oven on a low heat to keep warm until you have used all of the mixture.
