Makes 12 pancakes. Serves: 4-5 Prep time: 5min Cooking time: 15min

This recipe originated when I realized I didn’t have any flour to make pancakes. I discovered several recipes online that just used mashed banana and eggs. I found them to be a little flat and too much banana flavour. After much experimentation, here’s my favourite combination. I chose buckwheat flour because it has a nutty flavour, it’s high in fibre and it’s gluten free! Its a very forgiving recipe, so feel free to play with the ingredients until you get a version that’s perfect for your family!

Ingredients:

3 Ripe bananas mashed (ideally with brown spots to get the right texture)

3 Tsp baking powder

1 Tsp vanilla

1/4 Tsp salt

3 Eggs

4-6 Tbs Buckwheat flour (or whole wheat flour)

1/2 Cup blueberries (fresh or frozen)

1/2 Cup Walnut halves or pieces (optional)

Directions:

1. Preheat nonstick pan to medium high and prepare with a light coating of butter, marg or any oil

2. Mash banana, add baking powder, vanilla and salt

3. Add eggs and mix until well combined

4. Mix-in flour starting with 4 Tbs and adding more until desired consistency

5. Scoop 1/4 cup of batter into heated pan. Add 3-5 blueberries per pancake and crumbled walnuts

6. Adjust heat if they are browning too quickly. You can also cover the pan if they need to set before flipping.

6. Top with more berries, walnuts and of course, fresh maple syrup. I also like a dollup of plain greek yogourt to boost the protein and balance out the flavours. Enjoy!

* Store leftovers in the fridge for 2-3 days. They also make a great quick snack all on their own or dipped in vanilla yogourt!

* Other variations: Apples or peaches, cinnamon and walnut. Let me know if you make these and share your comments below.