Blueberry + Lemon Buckwheat Pancakes

Blueberry + Lemon Buckwheat Pancakes (Makes 12 small pancakes)

Great for stacking, drizzled with maple syrup and topped with extra berries, as well as packing into picnics and lunch boxes. Good any day of the week, but especially Pancake Day!

Ingredients

150g buckwheat flour

1.5 teaspoons gluten- and aluminium-free baking powder

3 free-range eggs, beaten

150 ml dairy-free milk (I make fresh hemp milk using this recipe)

150g blueberries

Zest of one lemon

1/8 teaspoon pure vanilla powder (I use a brand called Zest + Zing)

Coconut oil for frying

Instructions

Combine flour and baking powder in a large bowl.

Using a large whisk, beat in the eggs and milk to form a smooth batter.

Stir through the lemon zest and vanilla powder.

Gently stir in the blueberries.

Melt a teaspoon of coconut oil in a frying pan, move the pan around so it covers the surface. Heat on medium-high until the pan is good and hot.

Using a large spoon or ladle, pour batter into the pan to make three or four small pancakes (depending on the size of your pan).

Cook for a few minutes. When bubbles appear on the surface of each pancake and the bases are golden brown, flip the pancakes to cook the other side. 

Repeat until all the batter is used.

Serve warm with toppings of your choice - we like extra blueberries or other chopped fruit, maple syrup or melted dark chocolate.

Enjoy!