Buckwheat Blender Pancakes with Warm Winter Berries

Buckwheat Blender Pancakes with Warm Winter Berries

Written by: Victoria Biddick

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Published on

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Time to read 1 min

Buckwheat Blender Pancakes with Warm Winter Berries

Cook time

25 min

Servings

10 pancakes | 2 servings

Category

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.