Rated 5 out of 5 based on 2 votes
- 1/2 cup buckwheat flour
- 1/2 cup whole meal spelt flour
- 2 x eggs, free range & organic
- 1 cup organic skim milk or alt dairy free
- 1 tspn baking powder
- 1 tspn vanilla extract
- 1 x mashed banana
- 1 Tbls coconut oil
- 1 x pineapple
- 1 Tbls agave nectar or maple syrup
- 1 punnet fresh blueberries
- 4 Tbls natural yoghurt
320 Calories Per Serve
In a bowl mix the flour and eggs, then add the milk and mix well with a whisk to remove any lumps. Add the baking powder and mashed banana, and mix.
In a non-stick pan heat a small amount of coconut oil and cook the pancakes, using a ladle to make even and round pancakes.
Whilst you cook the pancakes in batches, heat a little coconut oil in another non stick pan and caramelise the pineapple over medium heat, stirring as it cooks so that the pineapple browns evenly. When the pineapple is almost caramelised enough add the agave or maple syrup.
Serve the pancakes with the pineapple, fresh blueberries and natural yoghurt.
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Delicious start to a Sunday morning, really enjoyed the caramelised pineapple. Sure to be a regular weekend brekky.
Great to hear! We love it too!