Everyone loves a pancake stack now and again. My kids would always ask for pancakes as a special treat so I set out to find a recipe that wasn't high in sugar, butter and flour. After trialing lots of different recipes I developed my own recipe which I believe really hits the spot! They are much more filling than normal pancakes so you'll find you only need half the serving of normal. The banana in the mix gives the batter a lovely sweetness so you may find you can leave the maple syrup in the mixture out depending on how you like the sweetness factor!
buckwheat and oat pancakes
INGREDIENTS
1 cup buckwheat
1 cup oats
1 banana
1 cup milk
3 eggs
2 teaspoons baking powder
1 teaspoon vanilla bean paste (or extract)
butter or ghee for frying
blueberry sauce, greek yogurt (recipe here) and maple syrup to serve
BLUEBERRY SAUCE
1 cup frozen blueberries
1 tablespoon honey
METHOD
Place buckwheat in thermomix or high powered food processor and mill for 30 seconds on speed 9.
Add oats and blitz 30 seconds speed 9.
Add remaining ingredients and mix together on speed 5 for 30 seconds scraping down the sides as required.
Fry small pancakes till bubbles appear on top & flip making sure they are nice and golden on each side.
While pancakes are cooking place frozen berries into a pan and cook until heated through on a medium heat. Add honey and cook for a further minute.
Serve pancakes with blueberry sauce, greek yogurt and maple syrup (or any other toppings as desired!)
NOTE
To make these pancakes gluten free simply use gluten free oats and gluten free baking powder
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