BLUEBERRY MUFFIN PANCAKES
So today I made quite possibly the best pancakes I’ve ever made. No exaggeration.
Blueberry muffin pancakes. Dreamyyyyyy.
The buckwheat flour gives a nice depth of flavour, and the addition of maca powder (although optional!) gives added #xtrahealth and also a subtle earthy caramelly hint. The ripe banana not only binds the pancake together but adds just the right amount of sweetness - no extra sugar needed - and not that you need one, but theres even more of an excuse to go all out with the maple syrup afterwards. The texture and flavour of these is literally like the inside of a blueberry muffin, and I can guarantee that your kitchen and clothes, as well as the pancakes themselves, will smell delicious.
INGREDIENTS: (makes one large portion)
80g buckwheat flour (would also work with any other kind)
1 ripe (spotty) banana
1 cup ish plant milk - I used hazelnut but any type will work
2tsp baking powder
1/2tsp baking soda
1tbsp chia seeds
1/2tsp vanilla essence
1tsp maca powder
1/2-1 cup ish frozen blueberries (can also use fresh)
Maple syrup, peanut butter, fresh blueberries for topping