Ingredients:

• 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)

Method:

1. Sift buckwheat flour into a small mixing bowl and stir in baking powder and salt.

2. Add vanilla extract, mashed banana and almond breeze and whisk until combined – do not mix in blueberries

3. Heat a non-stick fry pan over medium heat and spoon tablespoon portions into the pan – pressing in 3-4 blueberries into each pancake.

4. 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!

Enjoy!