Vegan fluffy buckwheat pancakes

Vegan fluffy buckwheat pancakes with banana, certified gluten-free oat milk and wild blueberries – soft, fruity and easy for a relaxed breakfast.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 340 kcal per serving
• Protein: 8 g
• Fat: 3 g
• Carbs: 70 g

Ingredients

• 120ml oat milk (certified gluten-free)
• 2 handfuls of wild blueberries
• 1 large, very ripe banana
• 100g pale buckwheat flour
• 1 tsp baking powder

Method

You’ll need: frying pan · mixing bowl · spatula

1. Wash the wild blueberries and mash the ripe banana finely in a bowl with a fork.
2. Stir the buckwheat flour, baking powder, oat milk and mashed banana to a smooth batter. Leave the batter to rest briefly so the buckwheat flour can absorb the liquid.
3. Gently heat a frying pan with a little olive oil or coconut oil. Add small portions of batter, leaving some space between them.
4. Place a few wild blueberries directly on the batter and cook the pancakes over a medium heat until the surface starts to set and the underside takes on colour.
5. Carefully turn the pancakes and cook the second side until golden brown and still fluffy inside.
6. Serve warm, topped with extra wild blueberries or a little mashed banana if you like.

Good to know

These pancakes are soft, moist and pleasantly uncomplicated. The sweetness comes only from the banana; the rest is kept simple and honest.

Swaps

Banana → unsweetened apple purée (milder sweetness, slightly different fibre); wild blueberries → raspberries (also provide fibre); oat milk → unsweetened almond milk (contains tree nuts); buckwheat flour → oat flour made from certified gluten-free oats (milder flavour, also provides fibre).

Allergens

Contains oats (oat milk); with coeliac disease, only suitable with certified gluten-free ingredients. Usually fine for children in a soft form, and in pregnancy no concerns as long as the ingredients are fresh and handled hygienically.

Dairy-free recipes