Blueberry-Banana Breakfast Pancakes
Gluten free! Serves 6 – 8
½ Cup Buckwheat flour
¼ Cup Rice Flour or Gluten-free Oats
1 tbsp ground flax seed
1 tsp baking powder
1 cup almond milk (or other non-dairy milk)
1 tsp vanilla extract (optional)
1 ripe banana (optional)
½ cup blueberries (optional. You can use fresh or frozen)
Coconut Oil (for frying)
Pop all the ingredients except the blueberries & coconut oil into a blender & whizz into a smooth batter. (If you don’t have a blender you can just mash the banana with a fork & whisk in all the other ingredients). Heat a large frying pan with a teaspoon of coconut oil & add 3-tbsp-dollops of batter into it. Sprinkle them with blueberries & cook through before flipping.
Serve stacked high with maple syrup, peanut butter, flaked almonds, chopped bananas, toasted coconut or whatever else you fancy!