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Gluten Free Blueberry & Buckwheat Pancakes

Makes 6

Put a contemporary twist on an ancient recipe by making our delicious American style Blueberry & Buckwheat Pancakes. Buckwheat, the little known super grain, dates back thousands of years but has recently been gaining a more mainstream audience. This recipe will make four American style pancakes that are delicious served with any kind of syrup and cream.

Free from Gluten, Soya, Wheat, Dairy
Vegetarian, Vegan, Wholemeal, Without crystal sugar


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  1. Put the flour and baking powder into a large bowl or jug and stir to combine.
  2. Beat in the egg (or chickpea flour + water) and milk to make a smooth batter.
  3. Stir in the blueberries.
  4. Put a little oil into a frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
  5. Pour the batter into the pan to make three circles and cook on medium heat.
  6. When bubbles appear on the surface and the base is golden turn the pancakes over and cook the other side. 
  7. Repeat until all the batter is used.
  8. Serve warm with syrup of your choice.


Large frying pan and mixing bowl

Cooking time

5 minutes
These pancakes were really tasty. Surprisingly fluffy and light. Just the right amount of blueberries which cook to just the right softness. Made 4 just the right amount for two people. Will definitely make again very easy.
By Sally-Anne
05 Mar 2019
Excellent texture but could be sweeter so i added half a tablespoon of tripke zero stevia. The egg needs to be large or just add a little more milk otherwise batter too thick
By Dee
15 May 2018
These are amazing and a staple in our house! Like other reviewer we serve with plenty of extra fresh blueberries and banana on top and a good dash of maple syrup. I’ve also found adding the zest of a lemon to the batter really lifts the flavour.
By Amy
24 Feb 2018
Just tried this recipe and very disappointed that mine didn't turn out the same as the picture. Mine look more like blinis, no rise at all and spread far and wide.
By Maureen
02 Jul 2017
these are great with banana too, cooked in coconut oil and some maple syrup drizzled on top. Lovely breakfast treat.
By Ms Suzanne McLaughlin
06 Jun 2015

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