Banana Blueberry Buckwheat Hotcakes

Ingredienti

• 65g / 2.29oz Buckwheat flour
• 50g / 1.76oz Almond meal
• 2 tsp Baking powder
• 0.25 tsp Mixed spice
• 2 lightly whisked Eggs
• 95g / 3.35oz Greek-style yoghurt
• 1 tsp Vanilla bean paste
• 230g / 8.1oz mashed Bananas
• 125g / 4.41oz fresh or frozen Blueberries
• 2 tbsp Extra virgin olive oil
• 130g / 4.59oz Greek-style yoghurt
• 1 tbsp Pure maple syrup

Preparazione

1. To make the maple yoghurt, mix 130g/4.59oz Greek-style yoghurt and 1 tbsp pure maple syrup in a small bowl. Set aside.
2. Mix 65g/2.29oz buckwheat flour, 50g/1.76oz almond meal, 2 tsp baking powder, and 0.25 tsp mixed spice in a bowl.
3. In a separate bowl, whisk 2 lightly whisked eggs, 95g/3.35oz Greek-style yoghurt, 1 tsp vanilla bean paste, and 230g/8.1oz mashed bananas. Pour into the dry ingredients and stir to combine. Stir in 125g/4.41oz fresh or frozen blueberries.
4. Heat half of 2 tbsp extra virgin olive oil in a frying pan over medium heat. Cook the hotcakes in batches, using 0.25 cup of the batter for each one, for about 2 minutes on each side or until golden brown.
5. Transfer to a plate with a paper towel and keep warm while you cook the remaining batter to make 8 hotcakes in total, adding the remaining oil as needed.
6. To serve, place two hotcakes on each plate and top with a dollop of maple yoghurt and some extra blueberries.