1 cup of buckwheat flour OR pancake flour of choice
1 egg (chia egg if vegan)
1 - 2 cups of almond milk
1/2 tsp vanilla extract
small handful blueberries
2 cups frozen berries of choice
Juice of 1 mandarin
1 tsp vanilla essence
1. Combine all sauce ingredients in a small saucepan over low to medium heat. Leave to simmer stirring occasionally.
2.. Mash banana in a small bowl, add egg and vanilla and combine
3. Place flour is a medium bowl. Add banana mix. Gradually add in almond milk until you reach desired consistency, stir well to combine.
4. Gently stir through blueberries.
5. Preheat a frypan on medium heat, add 1 teaspoon of coconut oil or dairy free butter and cook pancakes in batches until golden brown.
Top with Mandarin, Berry Sauce and maple syrup if you like.
*Note my FAVOURITE flour to use for pancakes is a pancake blend from The Source Bulk Foods. It makes them super light and fluffy!*