Buckwheat Pancakes with Yoghurt, Berries & Banana

Ingredients

• 1 cup buckwheat flour (120g)
• 1 tbsp ground flaxseeds
• 1 tsp baking powder
• ½ tsp cinnamon
• 1 large egg
• ¾ cup kefir (or unsweetened probiotic yoghurt)
• ½ cup unsweetened almond milk (or water)
• ½ banana, mashed
• ½ tsp vanilla extract
• 1 tbsp extra virgin olive oil (for cooking)

Toppings

• ½ banana, sliced
• ½ cup mixed berries (blueberries, raspberries, blackberries)
• 1 tbsp chopped walnuts
• 1 tbsp raw honey (optional drizzle)

Method

1. Prepare the batter by combining the buckwheat flour, ground flaxseeds, baking powder and cinnamon in a large mixing bowl until evenly mixed.
2. In a separate bowl, whisk together the egg, kefir, almond milk, mashed banana and vanilla extract until smooth.
3. Combine wet and dry ingredients, stirring gently until a thick, smooth batter forms. Let sit for 5 minutes to allow the flaxseeds to absorb moisture.
4. Cook the pancakes by heating a non-stick pan over medium heat and lightly greasing it with olive oil. Pour in small amounts of batter to form pancakes. Cook for 2 to 3 minutes on each side, until golden brown.
5. Serve the pancakes stacked and topped with sliced banana, mixed berries, chopped walnuts and a drizzle of raw honey (if using).