We were particularly excited about these blueberry chia pancakes, because they were made using blueberries that we have grown in our garden!
It took a very long time for them to bloom, and we must admit… we didn’t have quite enough just to use the blueberries from our garden for these blueberry chia pancakes but it was exciting nonetheless!
Serves 2.
Ingredients
1/4 cup buckwheat flour
1/4 cup green banana flour (or almond meal)
1 ripe banana (mashed until smooth)
1/2 cup fresh blueberries (smashed)
1/2 tsp baking powder
Pinch vanilla bean powder
1/2 cup filtered water (or your choice dairy-free milk)
2 organic free range eggs (separated)
1 tsp lucuma powder
1 tsp soaked chia seeds
1 tsp coconut oil (to cook)
Blueberry coulis
Juice of 1/2 orange (we use blood orange)
1 tbsp organic raw honey
1 cup frozen blueberries
Pinch vanilla bean powder
Method
- Combine buckwheat flour, banana flour, lucuma, baking powder and vanilla bean powder in a mixing bowl.
- Add in egg yolks, mashed banana, mashed blueberries, non-dairy milk (or water) and mix until all ingredients are combined.
- Whisk egg whites until firm peaks form and set aside.
- Now prepare your blueberry coulis…
- Combine all coulis ingredients in a saucepan and place on low heat for approx. 5 minutes, stirring occasionally.
- Strain to remove pulp and set the blueberry coulis ‘juice’ aside to use as topping.
- Then, add blueberry pulp to the pancake mixture, stirring to create a ‘swirl’ effect.
- Gently fold the whisked egg whites into the pancake mixture.
- Place 1 tsp coconut oil in a non-stick pan and allow to melt on medium heat.
- Once heated, add in a small amount of the pancake mix and leave to cook for 1-2 minutes (or until bubbles start to form around the outside) then flip and allow the other side to cook for a minute or so.
- Repeat this process for the rest of the mixture.
- Top with blueberry coulis ‘juice’ and fresh blueberries.
Want to try more of our delicious gluten free pancake recipes?
Try our Jaffa pancakes!
