This recipe was sponsored by British Summer Fruits.
BLUEBERRY BUCKWHEAT PANCAKES WITH BERRY COMPOTE
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Ingredients
- 1 ripe banana
- 1 cup milk of choice
- 1 tsp vanilla extract
- 1 tbsp olive oil
- 1 cup buckwheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch salt
- Handful blueberries
- For the compote:
- 2 cups fresh raspberries/strawberries/blueberries
- Juice of ½ a lemon
- 1 tsp vanilla extract
Instructions
- Mash the banana and then whisk it together with the milk, olive oil and vanilla extract.
- Add the buckwheat flour, baking soda, cinnamon and salt and mix until thick and gloopy.
- Add a little oil to a non-stick pan on a medium heat, then spoon 2 tbsp of your batter into the pan to form the pancakes. Cook as many as your pan can fit at a time. Drop 4 or 5 blueberries into each pancake and when they start to bubble, flip them over, cooking for a further 2 minutes until golden. Repeat with the whole mix.
- Whilst the pancakes are cooking, add the berries to a small saucepan, along with the lemon juice & vanilla extract & allow to heat very gently, stirring from time to time.
- Once all the pancakes are cooked, stack them high & top with the compote & any toppings of your choice.
