Day #7 in Italian lockdown and we are forgetting what day of the week it is! Who said pancakes were for weekends anyway….when everyday feels pretty much the same! So our Monday started this way, with my banana and buckwheat pancakes.
– 1 ripe banana
– 2 eggs
– 1/2 cup buckwheat flour
– 1/4 cup plant milk (I used oat)
– 1 tsp gluten-free baking powder
– 1 handful blueberries
What to do…
Add all the ingredients to your blender except the blueberries, (I use a Nutri-bullet as its super easy to clean!) Once the mixture is smooth stir in the blueberries just with a. spoon so that you don’t break them up.
Heat 1 tbsp coconut or olive oil in a large frying pan. Once hot spoon in the mixture, about 2 tbsp per pancake. Cook for 2 minutes then flip and cook on the other side for 2-3 minutes. Each side should be golden brown, remove and place on a plate while you cook the remaining mixture. Don’t put too many in the pan at once time as it makes it harder to turn them.
The recipe makes about 8 small pancakes, enough for 2 hungry people! Serve topped with your choice of yoghurt, more blueberries, maple syrup and granola.