this delicious pancake recipe comes from food blogger Caitlin at the clean diary. Caitlin is a london based pescetarian blogger, also working full time in fashion buying. creating nourishing, wholesome recipes and networking with other health bloggers allows her to stay healthy and be constantly inspired. she loves experimenting with unusual flavours and to take traditional recipes and create natural, unrefined versions that nourish the body.
- 2 medium eggs
- 1 medium sized ripe banana
- 1/2 cup buckwheat flour
- 1/2 cup almond milk (or milk of choice)
- 1/2 cup blueberries (can use frozen)
- 1 tsp gluten free baking powder
- a pinch of salt
- 2 tbsp coconut oil
- 1 tbsp lingonberry or cranberry powder
- toppings of your choice
in a bowl, mash the banana with a fork until fairly smooth. add the eggs and beat into the banana. beat in the buckwheat flour, baking powder, superfood and salt and combine well. add the almond milk gradually and beat until smooth. alternatively, blend all of these ingredients in a food processor until smooth.
heat the coconut oil in a pan on a medium heat. add the blueberries to the pancake mix and ensure they are evenly distributed. place tablespoons of the mix into the pan to form the pancakes, cooking for approximately one minute until flipping over. press down gently so that the blueberry juices run. cook for 1-2 minutes on the other side until the pancakes are firm but soft. alternatively, use a ring to make the pancakes all an even shape. serve in a stack with your toppings of choice.