Simple Pancakes with Blueberry Jam

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

Blueberry Jam:

  • 200g Blueberries (usually 1 packet)
  • 3 tbsp Honey
  • 2 tbsp Chia Seeds
35 minutes
15 minutes
20 minutes
  • 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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