Cook time: 25 mins | Servings: 10 pancakes (5 servings)
This recipe features buckwheat, a nutrient-dense, naturally gluten-free wholegrain rich in fibre, protein, vitamins, and minerals. As we age, our metabolism slows, but incorporating wholegrains supports this transition by providing a steady, sustained release of energy without over-stressing our metabolic system.
These pancakes, with their nutty depth of flavour, pair beautifully with antioxidant-rich berries, making them a nourishing and energising way to start the day.
For optimal metabolic support, prepare them with Everee #4.
Ingredients
Pancakes
- 1 cup buckwheat flour (or spelt, wholemeal, oat flour)
- 2 tsp baking powder
- ½ tsp cinnamon & sea salt
- 1 Tbsp ground flax seed or LSA
- 5 scoops (10 tsp) Everee #4 (5 daily serves)
- 2 medium ripe bananas
- 1/3 cup unsweetened plain Greek yoghurt
- 1 tsp vanilla
- ¼ cup trim or plant milk
- 1 egg
- Flavourless oil (e.g. rice bran) for cooking
- Extra Greek yoghurt, maple syrup or almond butter for serving
Warm Winter Berries
- 2 cups frozen mixed berries
- 1 tsp cornflour
- 2 tsp vanilla
- Juice and zest of 1 orange
- 1 Tbsp maple syrup, honey or coconut sugar
- ¼ cup (60 ml) water
Instructions
- In a medium-sized mixing bowl, combine the dry ingredients and Everee #4.
- Blend the bananas and wet ingredients until smooth.
- Pour the blended mixture into the dry ingredients and stir gently until just combined.
- Heat a non-stick frying pan over medium heat.
- Lightly coat the pan with oil and ladle in ¼ cup of pancake batter.
- Cook until bubbles form on the surface and the edges appear set (about 2–3 minutes).
- Flip and cook for an additional minute, then transfer to a plate covered with foil to keep warm.
- Continue cooking the remaining pancakes, then place them in a low oven (70°C) to stay warm while preparing the berries.
- In a small saucepan, combine all the ingredients for the winter berries. Simmer over medium heat for 5–10 minutes until tender and the sauce thickens slightly.
- To serve, arrange two to three pancakes on a plate with a generous spoonful of warm winter berries and a dollop of Greek yoghurt or almond butter. For extra sweetness, drizzle with maple syrup if desired.
- Pancakes can be refrigerated for up to two days or frozen for up to a month—simply reheat when needed. The batter can also be used to make pikelets, which are delicious with a teaspoon of berries and yoghurt (or cream!).
- Leftover winter berries can be stored in a clean glass jar for up to a week and used as a topping for porridge, cereal, or enjoyed with Greek yoghurt as a tasty snack.
Tips
- Pancakes keep in the fridge for up to 2 days or freeze for up to a month.
- Batter can be used for pikelets—perfect with berries and yoghurt or cream.
- Store leftover berries in a clean glass jar in the fridge for up to a week and enjoy on porridge, cereal, or as a snack with yoghurt.
- Buckwheat flour is available in the baking or health section of most supermarkets.
