Whether you’re team pancakes or team waffles these will undoubtedly get you out of bed! They’re fluffy, easy to make and bring all kinds of festive feelings thanks to the warm cinnamon and tangy orange; I promise they are irresistible.
I used a combination of gluten-free oats and buckwheat flour that give a gorgeous lightness, nutty flavours and are packed with fibre! Buckwheat flour is my favourite flour to use, both in baking and cookie as it repacks ordinary flour so well, without jeopardising the flavours and textures!
Imagine this: mouthfuls of warming cinnamon, tangy orange, bursting blueberries all combined with crunchy pistachios and rich maple syrup, there is nothing better on a Gary cold morning! This breakfast is bound to impress you, your family and your friends!
Makes 4 pancakes
50g buckwheat flour
50g gluten-free oats
1/2 teaspoon cinnamon
Pinch of salt
1/2 teaspoon baking powder
2 tablespoons maple syrup
1/2 ripe banana
130ml almond milk
1 tablespoon coconut oil
Zest of 1/2 an orange
Handful of fresh blueberries
Place the dry ingredients in a blender and process until they form a fine flour.
next, add the milk, maple syrup, banana, melted coconut oil and orange zest, then blend for a further minute until all the ingredients are combined (the batter should be thick but pourable).
Heat a large non-stick frying pan over a medium-high heat, then divide the pancakes mix into 4 even pancakes, add a few blueberries on top of each one, and fry for 2-3 minutes until bubbles begin to form. Flip the pancakes and cook for a further 2 minutes.
Serve hot with maple syrup, a drizzle of nut butter, pistachios and some extra orange zest.
These are also great to meal prep, simply make more and freeze them, ready for the week ahead to throw in the toaster.