Buckwheat banana pancakes with blueberries

Ingredients

For 1 serving

• Buckwheat flour50 g
• Banana1
• Rice milk80 ml
• Baking powder1 teaspoon
• Blueberries80 g
• Coconut oil1 teaspoon
• Cinnamonto taste

In season: June – September

Method

1. Peel the banana, mash half of it with a fork in a bowl until puréed and stir in the rice drink.
2. Add the buckwheat flour, baking powder and a pinch of cinnamon and whisk until the batter is thick and smooth, with no lumps.
3. Slice the remaining banana into thin rounds, and rinse the blueberries and pat them dry gently.
4. Heat a non-stick frying pan over a medium heat and grease it with a thin film of coconut oil; drop in spoonfuls of batter to make 3–4 pancakes.
5. Cook for about 2 minutes, until bubbles appear on top and the edges look dry, then flip and cook for another 1½–2 minutes until golden; if they brown too fast, turn the heat down.
6. Stack the pancakes on a plate and top with the blueberries and banana slices.