This recipe for blueberry buckwheat pancakes will probably be my last blog recipe of 2015, it’s been a year of fits and starts over here with very infrequent updates. I’m planning something that will mean a more regular schedule of posts for January 2016 though so stay tuned for that! If you want to be sure that you never miss a new recipe pop your email address in the sign up box at the top of this page and you’ll never miss one again.

blueberry buckwheat pancakes
Blueberry Buckwheat Pancakes

The meal I like to cook most is breakfast which is evident I think if you’re a regular reader of this blog at all. I’m lucky enough to have the luxury of time on a weekend morning to potter around the kitchen and pancakes are a regular feature. I wanted to try out some buckwheat pancakes just to try something a little different. This recipe is inspired by a pancake recipe in Donal Skehan’s new book Fresh (A great book by the way!) but replaces the oats with buckwheat and instead of banana and honey is served with yoghurt, toasted almonds and honey.

blueberry buckwheat pancakes
Blueberry Buckwheat Pancakes

Buckwheat is a flour that I always have but rarely use due to it’s distinct strong flavour but this blueberry buckwheat pancake recipe worked really well so it may be featuring a bit more. Despite it’s name it’s not a type of wheat but actually a fruit seed so it’s a great gluten free alternative and high in protein.

blueberry buckwheat pancakes
Blueberry Buckwheat Pancakes

Ingredients for Blueberry Buckwheat Pancakes

Serves 2
120g Buckwheat Flour
1 Tsp Baking Powder
1 Tbsp Chia Seeds
100ml Milk (I used almond but use whatever you like)
2 Eggs
1 Tsp Vanilla Extract
Handful Blueberries
1 Tbsp Coconut Oil
2 Tbsp Flaked Almonds

Honey, Yoghurt to serve


Mix the flour, baking powder and chia seeds together in a bowl.

Separate the eggs and add the yolks to your milk in a small bowl or jug. Whisk together with the vanilla extract and then add to your dry ingredients, mixing until they are well combined.

Beat your egg whites in a clean bowl until they have soft peaks and then fold them through the mixture. add your blueberries to the mixture.

Place a clean dry frying pan over a medium heat. Add your almond flakes and toast quickly, it should take only 20 seconds or so. Be careful, they burn easily!

When they are done, set aside for serving and add your coconut oil to the pan. Use a large spoon or a small ladle and add some of the mixture to the pan. Cook for 2-3 minutes, until you see small bubbles on the surface before flipping. Cook for a further few minutes until golden brown.

Serve topped with yoghurt, toasted almonds and honey with some berries on the side and a glass of freshly squeezed orange juice.