Blueberry Pancakes

Blueberry-Pancakes-Ingredients

Our intention with these pancakes was to cook them all & photograph them in a glorious, decadent stack. My kids had other ideas & insisted on devouring them the moment they came out of the pan. They’re that good ! They’re also gluten free, dairy free (if you sub out the butter) & make excellent lunch~box fillers (if they last that long !) 

Ingredients:

Method:

Combine the buckwheat flour, tapioca/ cassava flour, baking powder, eggs, coconut milk & vanilla essence in a large mixing bowl & whisk to combine. Allow to sit for at least 10 minutes prior to cooking.

Preheat a pan over medium heat, adding a little blob of butter to the pan once it’s hot. Ladle a full ladle of the batter into the center of the pan. Once the batter has begun to set, scatter some blueberries over the pancake. Once the batter starts to bubble on the top, flip the pancake over to finish cooking on the other side.

Transfer cooked pancake to a serving plate, & repeat process with remaining batter. Serve sprinkled with fresh blueberries, lashings of butter & a generous drizzle of maple syrup ! 

 

Image & Recipe by Jessica Bull