Pancakes have always been one of my favourite kinds of dishes to cook and photograph. There are certain types of foods that I just love styling and decorating to make them look super pretty and get those gorgeous shots!
These pancakes turned out really well, I was super happy with this recipe! They’re subtly sweet, fruity and really soft and fluffy from the yoghurt. This isn’t something that I often add into my pancake mixture, but when creating this recipe, I’ve found that it gives the pancakes a really nice, soft texture and keeps them from drying out.
Pancakes are the perfect way to treat yourself for a leisurely weekend breakfast and I also think are a really nice thing to make for a sharing breakfast for family and friends. You can cook up a big batch of pancakes to serve with an array of all of your favourite toppings for people to choose from. I love adding yoghurt, fresh fruit, coconut chips and a good drizzle of almond butter.
Ingredients- Serves 2-3 people
- 3/4 cup buckwheat flour
- 2 whole eggs
- 1 ripe banana
- 2 heaped Siggi’s tbsp vanilla yoghurt
- Tsp baking powder
- Pinch salt
- Dash vanilla extract/powder
- Large Handful fresh blueberries
- Coconut oil for cooking
Start by mashing the banana with the back of a fork, then whisk in each of the eggs.
Then add in the vanilla extract and yoghurt and mix again.
Fold the wet ingredients into the dry ingredients and mix thoroughly until you’re left with a smooth batter.
Heat a little coconut oil in a frying pan over medium heat, then pour in a dollop of the pancake mixture and scatter a few blueberries on top.
Once bubbles start to appear on the surface, flip and cook on the other side.
Repeat this for the rest of the mixture, then serve your pancakes topped with extra berries, yoghurt and a drizzle of maple syrup.