Blueberry Lavender Pancakes (100% healthy ingredients)

Blueberry Lavender Pancakes (100% healthy ingredients)

Delicious, fluffy, juicy, sweet, fruity, vegan, luscious, super-healthy superfood blueberry pancakes. Oh, and did I mention how INCREDIBLY DELICIOUS they are??

If I was to choose one food to eat every day for the rest of my life, it would be these pancakes. That’s how delicious they are. Well, maybe I would choose nicecream or green smoothies, but pancakes would definitely be in the top 5 of my favorite picks.

Flour

The flour I choose is buckwheat flour. Generally, always. Buckwheat is more nutrient-dense than grains like wheat, spelt and rice and it is naturally gluten-free at the same time. This makes buckwheat a real superfood. And in addition to that, it’s also tastier in my opinion. The more often I use buckwheat, the tastier it seems to become. I’m in love with its nutty, tart flavour.

Sauce

To create a sauce, I like to combine plain sugar-free soy yogurt with mashed blueberries and some coconut sugar. I’m sure frozen blueberries or blueberry powder would work, too. But the most important ingredient, which creates a unique flavour explosion, is fresh lavender. Usually, I sprinkle about 1 crumbled blossom on top of my pancakes or combine it with the soy yogurt sauce before serving. The combination of blueberries and lavender is the bomb.

 

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Ingredients

For the batter:
100g Buckwheat flour
1 Flax-egg (1 Tbs flaxseed or flaxseed powder combined with 3 Tbs water, soaked for at least 5 min)
1 Mashed banana
170ml Water
For the sauce:
200g Plain soy yogurt
A handful of blueberries or 1 Tbs blueberry powder
1tbs Coconut sugar
1tbs Fresh lavender blossom
  • Medium

Steps

1
Done

Start off by preparing the sauce. Mash the blueberries or blueberry powder and combine with the soy yogurt in a bowl. Sprinkle lavender inside. Stir in the coconut sugar.

2
Done

Whisk together the ingredients for the batter in a mixing bowl.

3
Done

Heat a non-stick pan or heavy cast iron skillet to medium heat. Wait until the surface is hot enough to make a water drop sizzle on contact before pouring the batter in (if you don’t have a non-stick pan, brush out the pan with some coconut oil first or use a cooking spray). I prefer to fry my pancakes without using oil.

4
Done

Scoop the batter onto the warm skillet and form a small, round pancake. Wait until the glossy batter turns matte on the surface, then flip the pancake and cook for another 1-2 minutes.

5
Done

Repeat with the rest of the batter. If your pan is large enough, you can cook several pancakes at once.

6
Done

Layer with banana coins, yogurt sauce and other fruit of your choice. Serve immediately.

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