Over the past few years I’ve really got into cooking and experimenting with different flavours. This has grown since having Aria as I love cooking for her (even if she is fussy sometimes!), and have made all her meals since we started weaning.
Interesting breakfast ideas can be tough and we tend to alternate between porridge and scrambled egg most weeks. Looking through some books the other day, I came across a recipe for buckwheat and blueberry pancakes in my Clean & Lean Cookbook and couldn’t resist giving them a go. Safe to say they were as delicious as they sound and I even added some raspberries – wild huh! They were a hit with Aria too so I thought I’d share the recipe below. I’ve adapted this slightly by adding raspberries and almond milk:
Serves 3-4 (Depending on how big you like your pancakes!
1 cup milk (I used almond milk, but unless you have an intolerance semi-skimmed is fine)
1 large egg
1/2 cup wholewheat flour
1/2 cup buckwheat flour
1/2 cup blueberries
1/2 cup raspberries
olive oil for cooking
maple syrup for drizzling (optional)
In a large bowl, whisk the milk and eggs, then gradually add the flours and whisk well until you have a smooth batter.
Add the blueberries and raspberries and stir.
In a frying pan. heat 1 teaspoon of oil. Once hot, spoon in a small ladleful of batter and keep in a small round shape.
After 2-3 minutes, flip and cook the other side for the same amount of time. Repeat until you have around 8 pancakes.
The result! I like to serve them with strawberries. Delicious!