Buckwheat pea protein pancakes with blueberries

Ingredients

For 1 serving

• Buckwheat flour45 g
• Pea protein powder25 g
• Pea milk150 ml
• Baking powder4 g
• Blueberries100 g
• Maple syrup10 g
• Sunflower oil3 g
• Cinnamonto taste

In season: June – September

Method

1. In a bowl mix the buckwheat flour, pea protein, baking powder and a pinch of cinnamon, breaking up any lumps with the whisk.
2. Pour in the pea milk in a thin stream and whisk to a smooth, thick batter that falls from the spoon in a ribbon; let it rest for 5 minutes so the baking powder starts working.
3. Meanwhile rinse the blueberries and gently pat them dry.
4. Heat a non-stick pan over medium heat and grease it very lightly with the sunflower oil using a piece of kitchen paper.
5. Pour in one small ladle of batter at a time and cook 3 pancakes for about 2 minutes per side: flip them when bubbles appear on the surface and the edges look dry, and cook until golden.
6. Serve the pancakes hot with the blueberries and maple syrup.