Blueberry Buckwheat Pancakes

  • recipe

    Dessert
    Blueberry Buckwheat Pancakes

    recipe

    Mamalu Kitchen

Servings4
Dish TypeDessert
Prep Time30
Cook Time0
INGREDIENTS Total items( 14 )
  • recipe Makfa Wheat Flour
    0.75 cup
  • recipe Makfa Buck Wheat
    0.5 cup
  • recipe Dr. Oetker Vanilla Extract With Seed
    1 tsp
  • recipe Himalayan Pink Salt
    0.25 tsp
  • recipe Maple Joe Absolutely Pure Maple Syrup
    2 tbsp
  • recipe Blueberry Argentina
    0.5 cup
  • recipe Banana Estrella Philippines
    2 pcs
  • recipe Nada Greek Yoghurt Plain
    1 cup
  • recipe Strawberry Usa
    0.25 cup
  • recipe Foster Clark Baking Powder
    2 tsp
  • recipe Organic Larder Virgin Coconut Oil
    2 tbsp
  • recipe Almarai Fresh Low Fat Milk
    1 cup
  • recipe Jenan White Eggs 15s Large
    2 pcs
  • recipe Mint UAE
    1 tbsp

How to Make

  • 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.