Delicious & Easy Blueberry Buckwheat Pancakes recipe Online

INGREDIENTS Total items( 14 )
Makfa Wheat Flour 0.75 cup Makfa Buck Wheat 0.5 cup Dr. Oetker Vanilla Extract With Seed 1 tsp Himalayan Pink Salt 0.25 tsp Foster Clarks Baking Powder 2 tsp Virgin Coconut Oil 2 tbsp Maple Joe Absolutely Pure Maple Syrup 2 tbsp Nadec Uht Long Life Skimmed Milk 1 cup Saha Eggs Large White 2 pcs Blueberry Argentina 0.5 cup Banana Estrella Philippines 2 pcs Nada Greek Yoghurt Plain 1 cup Strawberry Usa 0.25 cup Mint UAE 1 tbsp

INGREDIENTS Total items( 14 )

In a large bowl add both flours, salt, baking powder and vanilla and mix well. Make a hole in the middle of the mixture and add the eggs, milk, coconut oil and maple syrup.
Mix well using a whisk, being careful not to overmix. This is important to make the pancakes fluffy. Lastly, fold in the blueberries.
Place a small nonstick frying pan on a medium heat and add 1 teaspoon of coconut oil. Use a tissue to oil the pan entirely. Add a ladle of the pancakes mixture to the hot frying pan and after a few minutes use a spatula to remove the edges gently. Once you can see the other side is looking golden brown, flip the pancake for another couple of minutes.
Remove the pancake from the pan and repeat this until the batter is finished remembering to lightly oil the pan after each use. You can also add some sliced bananas on the top of each pancake once the batter is in the pan.
Serve the pancakes with maple syrup fresh berries and a dollop of greek yogurt.

Dessert
Blueberry Buckwheat Pancakes