Makes: 4 What you need:
- 1/2 cup mashed banana
- 1 cup water
- 2 cups buckwheat flour
- 1/2 teaspoon baking powder
- 1/2 cup almond milk
- 1 teaspoon vanilla essence
- 1 cup blueberries
- 2 tablespoons olive oil, for frying
- Maple syrup and extra blueberries, to serve
What to do: - Place banana in a medium bowl. Gradually add water, whisking with a fork until combined into a milky consistency.
- Add flour, baking powder and vanilla essence to banana mixture. Stir until combined. Gradually whisk in milk, adding in until mixture is smooth and slightly runny.
- Ask an adult to help you heat a quarter of the oil in a frying pan over a medium-high heat. Pour one cup of mixture into pan. Swirl to evenly coat base. Cook for 1-2 minutes, or until bubbles begin to appear on surface. Top with a quarter of a cup of the blueberries, then ask an adult to help you flip the pancake with a metal spatula.
- Cook for a further 1-2 minutes, or until lightly golden. Remove. Cover to keep warm. Repeat with remaining oil, pancake mixture and blueberries to make three more pancakes. Serve pancakes with maple syrup and extra blueberries.
Tip: Buckwheat flour is available in the health food aisle of large supermarkets. If you're not allergic to wheat, you can also use regular wholemeal flour.