About the Recipe
Your lazy weekend brunch just got an upgrade! These fluffy buckwheat banana pancakes are packed with warm cinnamon, a hint of vanilla, and the natural sweetness of ripe banana.
Their subtle nutty flavour pairs beautifully with the juicy blueberry-chia syrup. Perfect for a slow morning with a hot cup of coffee, or as a special Pancake Tuesday treat. Stack them high, drizzle generously, and enjoy every bite!
Ingredients
1 large (or 2 small) ripe banana
120g buckwheat flour
1 tablespoon ground flaxseed
1 teaspoon ground cinnamon
1 teaspoon caster sugar
1 teaspoon baking soda
1 teaspoon baking powder
30g vanilla protein powder
1 cup oat milk
Olive oil for frying
FOR THE SYRUP
320g frozen blueberries
15g chai seeds
6 tablespoons water
1 tablespoon maple syrup
Preparation
In a medium size bowl, mash the banana with a fork until smooth. Mix in the ground flaxseed. Then add the cinnamon, cater sugar, baking powder, baking soda and protein powder, and mix well. Stir in your milk and leave to one side to rest for 5 minutes.
In the meantime make your syrup. Add all the ingredients to a small pot and bring to the boil. Then lower the heat and simmer for 5 minutes. When cooked, roughly mash the blueberries with a fork – keeping some whole.
Now make your pancakes. Heat a large pan on a medium low heat and add about a tablespoon of oil. Using a large serving spoon, spoon the batter into the pan (about 4 pancakes at a time). When bubbles form on the top, flip them over and cook for another minute.
When you’re ready to serve stack two or more pancakes on each plate and drizzle over the hat blueberry syrup. You can add a dollop of Greek-style yoghurt, a dusting of cinnamon or a sprinkle of chopped nuts if you’d like.
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