Blueberry Pancakes
Ingredients
- 1 cup + 2 tbsp plant-based 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 or frozen blueberries
Preparation
In a bowl, combine the almond milk, banana, lemon juice, lemon zest & vanilla extract
Mix until well combined
Add in the buckwheat flour, baking powder and cinnamon and whisk until smooth
Gently fold through the blueberries (if using frozen do not thaw)
Cook on a non-stick frypan on medium heat for 2-3 minutes per side or until golden
Served mine with dollop of coconut yogurt, maple syrup and more blueberries