Lemon Blueberry Pancakes

I’m sure you’ve all seen so many of my pancake creations up until now, but let me tell you… THIS one is just on a whole new level!! Fresh blueberries are now coming into season here in Australia so I’ve had the pleasure of making a tonne of fruity creations using these little gems. As with almost all of my pancake recipes, this one is also gluten-free, oil-free and refined sugar-free yet you definitely won’t be able to tell.

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Lemon Blueberry Pancakes

What’s not to love about a stack of fluffy blueberry pancakes? With bursts of sweet and warm blueberries in each bite, these pancakes are bound to become one of your new fruity favourites!

MAKES: 1-2 SERVES PREP: 10 MINS COOK: 10 MINS

INGREDIENTS: 

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  • 1 cup + 2 tbsp almond milk

  • 1 ripe banana, mashed

  • 2 tsp lemon juice

  • 1 tsp lemon zest

  • 1 tsp vanilla extract

  • 1 cup buckwheat flour *

  • 2 tsp baking powder

  • 1/2 tsp ground cinnamon

  • 1 cup fresh blueberries

METHOD: 

  1. In a bowl, combine the almond milk, mashed banana, lemon juice, lemon zest and vanilla extract. Mix until well combined.

  2. Add in the buckwheat flour, baking powder and cinnamon and whisk until smooth. Gently fold through the blueberries.

  3. Cook on a non-stick frypan on medium heat for 2-3 minutes per side or until golden.

  4. Serve with a dollop of coconut yogurt, maple syrup and more fresh blueberries. Enjoy!

BreakfastCherie TuComment