There’s nothing quite like a stack of American-style pancakes drowned in maple syrup to greet you in the morning. The hidden beauty of them lies in their potential to actually provide you with a lot of nutritional benefits to kick start the day, they definitely do not have to be your guilty pleasure – pleasure indeed, but no guilt required!
There are hundreds of various gluten free/grain free healthy pancake recipes floating around the fitness world (this recipe is wheat free), but today I fancied blueberry pancakes, a notoriously hard pancake to conquer successfully in my household. The trouble I’ve formerly had is trying to distribute the blueberries evenly in the batter, and with them being spherical I’ve always struggled to get them to sit nicely in the mix whilst cooking in the pan.
But then it occurred to me, my sister suggested using a blender to combine all my normal pancake ingredients to cut down on mess – so why not also add whatever other flavour tickled my fancy to the blender to create a sort of pancake batter smoothie! If it’s blueberry pancakes I want – it is blueberry pancakes I shall have! By adding all the ingredients to a blender, everything is evenly distributed and the lumpy unattractive pancake is avoided! And the great thing about sticking everything in the blender, besides being super quick and easy, you can have any fruit flavour pancake your heart desires!
- If the batter is too watery after you have blended it add more buckwheat flour, if the batter is too thick add more almond milk.
- Ensure the pan never gets too hot or the pancake will burn and not cook in the middle.
- Jazz up your pancakes with whatever toppings and fillings you fancy, today I chose to layer the pancakes with peanut butter and banana and drizzle with honey and more blueberries.
Ingredients (yields 6 small pancakes)
1/3 cup almond milk
1/4 cup oats
1 scoop vanilla whey protein
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 mashed banana
large handful of blueberries
1/4 cup buckwheat
- Put all the ingredients in a blender and whizz until combined.
- Turn the oven on at its lowest heat and pour pancake batter into a bowl.
- In a pan melt a small knob of butter (coconut oil is also fine, but butter works the best) ensuring the entire pan is covered in alight coating.
- Spoon in the mixture and fry on a medium heat for about 2-3 minutes until the edges begin to bubble and you can easily slip your spatula under the pancake. Flip it and then fry on the other side for a further minute.
- Repeat this process until you have used all your batter, leaving the cooked pancakes on a plate in the oven to keep warm.