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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

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Blueberry Lavender Pancakes {100% healthy ingredients}

Blueberry Lavender Pancakes {100% healthy ingredients}

  • Medium

Ingredients

  • For the batter:

  • For the sauce:

Directions

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Delicious, fluffy, juicy, sweet, fruity, vegan, luscious, super-healthy superfood 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 favourite 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.

  1. 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. Done.
  2. Whisk together the ingredients for the batter in a mixing bowl.
  3. 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. 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. Repeat with the rest of the batter. If your pan is large enough, you can cook several pancakes at once.
  6. Layer with banana coins, yogurt sauce and other fruit of your choice.
  7. Serve immediately. (Use fork & knife to eat)
  8. ENJOY THE HELL OUT OF IT.

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Tag me on Instagram with @laurafruitfairy if you remake any of my recipes, so I can see your creations!

– Laura.

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