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Banana blueberry buckwheat pancakes with blueberry compote, coconut yogurt and toasted walnuts
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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!
Course Breakfast, Cake, Dessert, Snack
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Blueberries, Buckwheat, Plant-based, Vegan, Walnuts
Prep Time 5 minutes
Cook Time 10 minutes
Author Niki Webster

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.

To make the blueberry compote

  • Add the blueberries, water & coconut honey to a saucepan.
  • Simmer on a medium heat until the blueberries melt down.

To serve

  • Top the pancakes with coconut yogurt, blueberry compote and crunchy toasted walnuts.

Notes

2 servings