½ cup buckwheat flour
½ tsp baking powder
Pinch of salt
½ tsp vanilla extract
1 medium ripe banana (mashed)
½ cup Vanilla Almond Breeze
½ cup blueberries (if frozen – thaw)
Sift buckwheat flour into a small mixing bowl and stir in baking powder and salt.
Add vanilla extract, mashed banana and almond breeze and whisk until combined – do not mix in blueberries
Heat a non-stick fry pan over medium heat and spoon tablespoon portions into the pan – pressing in 3-4 blueberries into each pancake.
Once bubbles appear, flip the pancakes and cook for about 1-3 minutes per side or until golden brown.
Serving suggestion: maple syrup, drizzle of Almond Breeze, hemp seeds, banana and more blueberries
Serve with blueberries, maple syrup, banana and coconut yoghurt!