Banana Blueberry Buckwheat Pancakes with Blueberry Compote, Coconut Yogurt and Toasted Walnuts

Fruity pancakes topped with lovely gooey blueberry compote and super creamy coconut yogurt, a sprinkle of toasted walnuts adds crunch. Delicious!

I’m back with some more pancake inspiration.

This time they are super fruity with bananas and juicy blueberries, all topped off with gorgeous blueberry compote and lovely toasted walnuts.

The bananas add some natural sweetness which I love, and nothing beats the pop of a juicy, bursting blueberry.

I made these deliciously healthy pancakes in collaboration with Push doctor. If you haven’t heard of Push Doctor, they are an online service enabling you to get access to GP advice or a consultation within minutes. A brilliant solution if you don’t have time to get to the doctor’s surgery.

Will Hawkins, Nutritionist at Push Doctor, says: This is a healthy twist to your traditional Pancake Day treat.

As well as tasting great, blueberries are low in calories and a great source of antioxidants, which protect your body against diseases. Meanwhile, bananas are rich in potassium, which lowers your blood pressure and encourages good heart health.

Buckwheat contains more essential vitamins and minerals than white flour, while it’s high in fibre, which is great for your digestion. It’s also packed with protein to help build and repair your muscles.

Walnuts contain healthy omega-3 fats, which help your body absorb vitamins A, D, E and K, and compounds that have been shown to help cope with stress.

And, sprinkling the finished dish with cinnamon is a great idea, as this is an antioxidant and an anti-inflammatory that also helps control blood sugar levels.

The Recipe

Banana blueberry buckwheat pancakes with blueberry compote, coconut yogurt and toasted walnuts

Prep time: 5

Cook time: 10

2 servings

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Ingredients

For the pancakes

1 cup buckwheat flour
1 banana mashed
1 tsp cinnamon
1 tsp baking powder
1 tsp sweetener of choice – I used coconut honey
1 tsp vanilla extract
2 handfuls blueberries
1 tbsp melted coconut

For the blueberry compote

1 big handful of blueberries
1/2 tsp coconut honey/maple
Splash water

For the toppings

Toasted walnuts
1 tbsp coconut yogurt

Instructions

To make the pancakes

Preheat a pan with a little coconut oil. The pan needs to be quite hot around Gas Mark 6.
Add the buckwheat flour, baking powder, cinnamon, vanilla essence, mashed banana, coconut honey (or sweetener of choice) & water to a bowl and mix thoroughly to combine and form a thick batter.
Stir in the blueberries.
Spoon the mixture a ladle full at a time into the pan and fry for 1-2 minutes until the underside is firm. Carefully flip the pancakes and then cook for another minute until the pancakes are cooked through and slightly golden.