Banana Blueberry Buckwheat Hotcakes

How to Prepare

1. To make the maple yoghurt, mix 130g/4.59oz Greek-style yoghurt and 1 tbsp pure maple syrup in a small bowl. Set aside. 2. Mix 65g/2.29oz buckwheat flour, 50g/1.76oz almond meal, 2 tsp baking powder, and 0.25 tsp mixed spice in a bowl. 3. In a separate bowl, whisk 2 lightly whisked eggs, 95g/3.35oz Greek-style yoghurt, 1 tsp vanilla bean paste, and 230g/8.1oz mashed bananas. Pour into the dry ingredients and stir to combine. Stir in 125g/4.41oz fresh or frozen blueberries. 4. Heat half of 2 tbsp extra virgin olive oil in a frying pan over medium heat. Cook the hotcakes in batches, using 0.25 cup of the batter for each one, for about 2 minutes on each side or until golden brown. 5. Transfer to a plate with a paper towel and keep warm while you cook the remaining batter to make 8 hotcakes in total, adding the remaining oil as needed. 6. To serve, place two hotcakes on each plate and top with a dollop of maple yoghurt and some extra blueberries.

Good to Know

Be sure to buy pure maple syrup and not maple-flavored syrup, which is glucose syrup with flavorings added. The recipe is gluten-free, but you can vary the flour. Use any wholegrain flour or boost the protein content with a legume flour such as lupin or besan (chickpea flour).