Blueberry Lemon Pancakes

Since we're all being cozy at home and staying safe, we might as well make the most of it! We'll do that by making delicious and wholesome meals that make us smile! As much as I love planning things ahead, I also like to be spontaneous and just go with the flow. So, a few days ago, I woke up and decided I didn't want the usual oatmeal I make for breakfast (not that it's not delicious, don't get me wrong) and I came up with the idea of making pancakes for the second time this week, because it's quarantine time and why the hell not, am I right?

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These Blueberry Pancakes are ridiculously easy to make, trust me on this, incredibly delicious and also healthy, as there are no added sugars and only plant-based ingredients.

So, get ready! We're making pancakes!

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ingredients:

-1 cup buckwheat flour*

-2 tsp (teaspoon) baking powder

-1/2 tsp (teaspoon) baking soda

-1/2 tsp (teaspoon) cinnamon

-1 cup plant-based milk

-1 tsp(teaspoon) vanilla extract

-2 bananas (mashed)

-juice of half of a lemon

-1 tbsp (tablespoon) maple syrup/ other sweetener (optional step)

-2 handfuls of frozen blueberries/ аронија**

-coconut oil for cooking***

*you can substitute buckwheat flour with any other flour, it's not a problem. I personally love the taste buckwheat flour gives to the pancakes(I almost always make my pancakes with this). Also, because it's organic (just ground buckwheat), it's also gluten-free- awesome for anyone who's gluten-free. I've added the link to the store where I buy buckwheat flour from.

**you can add whatever frozen berries you have on hand (it's hard to go to the store these days, tough times)

***you can use any other oil you prefer/ fave on hand.

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directions:

-in a big bowl, mash the bananas and to them, add the plant-based milk, vanilla extract and the juice from half of a lemon(basically all the wet ingredients)

-mix them all together

-to that, add the flour, baking soda, baking powder and cinnamon

-give the blend a goooood mix until you get a thick (doesn’t run off the spoon) pancake batter

-to the finished batter, add two handfuls of frozen blueberries and evenly distribute them along the mixture

-leave the blend to sit for 5 minutes while you prepare your frying pan on the stove on the medium high heat

-add a teaspoon of oil and let it melt , additionally adding more oil later on as you're making the pancakes

-I take out one tablespoon of the pancake mixture and place it on the hot frying pan, forming a small circle. So, in one round, I make 3 pancakes

-cook each pancake for about 3 to 5 minutes or until tiny bubbles appear on the surface- then you flip it.

-this recipe makes 12 small pancakes in total (enough for 3-4 people) :)

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My favorite toppings for pancakes are: bananas, homemade raspberry chia jam, a drizzle of maple syrup, coconut flakes (if I'm in the mood), almond butter or any other kind of nut butter I have on hand (peanut butter works as well). I drizzled on some maple syrup (DUH.) and sprinkled on top some lemon zest and homemade granola, just for presentation purposes. Feel free to use any topping that satisfy your taste buds and warm your soul, like your preferred fruit or maybe some chocolate spread or jam.

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Enjoy your pancakes, feel free to send me photos of your pancakes on Instagram when you make them and stay safe! Sending y'all virtual hugs! xx

Did you try this recipe?

If you did, make sure to tag @GirlAroundTheFood on Instagram and add the hashtag #GIRLAROUNDTHEFOOD . I'd love to see that!

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thank you. much love. xx

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