There are so many different variations of Pancakes, and I love them all! But this time I thought I’d take it back to basics and share this really simple recipe. Traditional pancakes are made with flour, milk, eggs and a little sugar. Here, I’ve used oats and buckwheat flour, almond milk, a chia ‘egg’ which is optional and some maple syrup. I find it’s nice to add the warming spices of vanilla and cinnamon, too. The simplicity of these pancakes means you can add any toppings you like, but I absolutely love layering them with this blueberry jam.
- 75g Oats
- 75g Buckwheat Flour or Oat Flour or Ground Almonds
- 2 chia 'eggs' optional (2 tbsp chia seeds + 4-6 tbsp water)
- 2 tbsp Maple Syrup
- 200ml Almond Milk
- 1 tsp Vanilla Powder
- 1 tsp Cinnamon
- Coconut oil for cooking
- 200g Blueberries (usually 1 packet)
- 3 tbsp Honey
- 2 tbsp Chia Seeds
First make the chia ‘egg’ by adding 4-6 tablespoons of water to the chia seeds and leaving it to sit for 10 minutes.
Place the oats into a food processor and grind until they have broken down. You don’t want them to be a flour, and they should still have texture. Add them to a mixing bowl with the buckwheat flour, vanilla and cinnamon.
Add the wet ingredients, almond milk and maple syrup, before mixing in the chia ‘egg’ to form a thick batter.
Heat a frying pan with coconut oil and spoon in 2tbsp of the batter. When the pancake starts to bubble, which should take around 1-2 minutes, flip it over and fry for another 30 seconds to 1 minute. Repeat until all the batter has been used up.
To make the blueberry jam, put all the ingredients into a pan and place on a high heat. You might want to mash the blueberries slightly first. Wait until you have a dark, thick jam, then take off the heat to cool.
Layer the pancakes with the blueberry jam, and you’re ready to serve!
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