With pancake Tuesday fast approaching I decided it was time to share a pancake recipe. When it comes to breakfast pancakes are something I have that often until this time of year that is. Every year once the shops start advertising all things pancake related I fall in love with them all over again and promise myself that I will make them at least every two weeks. I have fallen completely head over heels in love with these gorgeously light banana, blueberry and cinnamon pancakes. These pancakes really are so simple and quick to make (as is a prerequisite when it comes to breakfast food) and even easier to devour! All you need is some overly ripe bananas, buckwheat flour, almond milk, maple syrup and a handful of berries. Before you know it you have a plateful of deliciously sweet and fluffy pancakes with a hint of warming cinnamon and pockets of juicy blueberries. I could happily eat these every morning!
Bananas are best known for their high potassium content. Potassium is a mineral that is essential in maintaining optimum muscle and nerve function. In addition potassium plays a crucial role in the maintenance of a healthy electrolyte and fluid balance. Bananas are also a wonderful source of fibre. Fibre has been illustrated to assist in the maintenance of healthy bowel function. Regular consumption of fibre rich foods have been shown to reduce the likelihood of developing colon cancer.
- 1 very ripe banana
- ½ buckwheat flour
- ½ cup unsweetened almond milk
- 2 tbsp maple syrup
- 1 tsp cinnamon
- ½ tsp baking powder
- 3 tbsp blueberries
- coconut oil
- Peel and mash your ripe banana.
- Transfer the mashed banana into a bowl along with the almond milk, maple syrup, cinnamon and baking powder.
- Add in the blueberries and gently mix.
- Using a non stick frying pan melt some coconut oil.
- Measure ¼ cup of your batter out and cook for 2-3 minutes.
- Turn your pancake over and cook for another 2-3 minutes.
- Transfer to a place and repeat with the remainder of the pancake batter.
- Serve with berries and maple syrup.