Buckwheat Blender Pancakes with Warm Winter Berries
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Time to read 1 min
25 min
10 pancakes | 2 servings
Breakfast or Dessert
This recipe features buckwheat, a nutrient-dense, naturally gluten-free wholegrain rich in fibre, protein, vitamins, and minerals. As we age, our metabolism slows, but incorporating wholegrains supports this transition by providing a steady, sustained release of energy without over-stressing our metabolic system.
These pancakes, with their nutty depth of flavour, pair beautifully with antioxidant-rich berries, making them a nourishing and energising way to start the day.
For optimal metabolic support, prepare them with Everee #4.
Ingedients
Pancakes:
1 cup buckwheat flour (or spelt, wholemeal, oat flour)
2 tsp baking powder
½ tsp cinnamon & sea salt
1 Tbsp ground flax seed or LSA
5 scoops (10 tsp) Everee #4
2 medium ripe bananas
1/3 cup unsweetened plain Greek yoghurt
1 tsp vanilla
¼ cup trim or plant milk
1 egg
Flavourless oil (e.g. rice bran) for cooking
Extra Greek yoghurt, maple syrup or almond butter for serving
Warm Winter Berries:
2 cups frozen mixed berries
1 tsp cornflour
2 tsp vanilla
Juice and zest of 1 orange
1 Tbsp maple syrup, honey or coconut sugar
¼ cup (60 ml) water
Directions
Step 1
In a medium-sized mixing bowl, combine the dry ingredients and Everee #4.
Step 2
Blend the bananas and wet ingredients until smooth.
Step 3
Pour the blended mixture into the dry ingredients and stir gently until just combined.
Step 4
Heat a non-stick frying pan over medium heat.
Step 5
Lightly coat the pan with oil and ladle in ¼ cup of pancake batter.
Step 6
Cook until bubbles form on the surface and the edges appear set (about 2–3 minutes).
Step 7
Flip and cook for another minute. Transfer to a plate and cover with foil to keep warm.
Step 8
Continue with remaining batter, keeping pancakes warm in a low oven (70°C) if needed.
Step 9
For the berries, combine all ingredients in a small saucepan and simmer over medium heat for 5–10 minutes until tender and slightly thickened.
Step 10
Serve two to three pancakes per plate with warm winter berries and a dollop of Greek yoghurt or almond butter. Add maple syrup if desired.
Tips:
Pancakes keep in the fridge for up to 2 days or freeze for up to a month.
Batter can be used for pikelets—perfect with berries and yoghurt or cream.
Store leftover berries in a clean glass jar in the fridge for up to a week and enjoy on porridge, cereal, or as a snack with yoghurt.
Buckwheat flour is available in the baking or health section of most supermarkets.