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Banana and Blueberry Buckwheat Pancakes

By OcadoLife
These gluten-free Banana and Blueberry Buckwheat Pancakes are from cook and author Tara Wigley. Enjoy them as they are or arrange them into a cute caterpillar and get the kids to help decorate it with their favourite…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

11 total
  • 180g buckwheat flour (check for gluten free)
  • 1 tbsp baking powder (check for gluten free)
  • ½ tsp ground cinnamon
  • 2 large bananas, mashed (approx. 250g)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 220ml whole milk
  • 250g blueberries, plus a few extra to decorate (optional)
  • 40g (approx.) unsalted butter, for frying
  • 1 (210g) pack Holland & Barrett Banana Pecan Pie Trail Mix or other toppings of your choice (optional)
  • 1 good drizzle maple syrup (optional)

Method

4 steps

  1. Step 1

    In a bowl, combine the buckwheat, baking powder, cinnamon and a pinch of salt.

  2. Step 2

    In a separate bowl, whisk together the mashed bananas, eggs and vanilla extract, then stir in the flour mixture. Slowly add the milk, stirring continuously, until you have a thick but spoonable batter. Stir in the blueberries and set aside for 20 mins.

  3. Step 3

    To cook the pancakes, melt some butter in a non-stick frying pan over medium heat. Fry the pancakes in batches depending on the size of your pan, adding around 30g (2 tbsp) batter per pancake. Continue until all the batter is used up – you’ll have around 24 pancakes.

  4. Step 4

    If you want to create the fun caterpillar design, line up some of the pancakes in a squiggly line, slightly overlapping them. Decorate with the trail mix and extra blueberries, if you like, using the picture as your guide. Finish with a drizzle of maple syrup, if liked.