Ingredients
- 200 g buckwheat flour
- 50 g cake flour
- 1 tsp bicarbonate of soda
- 2 tbsp sugar
- 1 tsp sea salt
- 1 tsp baking powder
- 30 g chia seeds soaked in
- 350 ml milk for 10 minutes
- 250 g sour cream
- 4 large eggs, beaten
- 4 large ripe bananas, chopped
- 1 tbsp lemon juice
- 30 ml Malaysian Palm Oil or melted margarine
- Malaysian Palm Oil for pan-frying
- 200 g blueberries
- Maple syrup for serving
Directions
- In a large mixing bowl, mix together the dry ingredients and sugar, milk and chia seeds mixture, sour cream, eggs, bananas, lemon juice and Malaysian Palm Oil or margarine until combined.
- Heat a frying pan. Lightly grease with Malaysian Palm Oil and pour in 2 tablespoons of batter to make an 8 cm round pancake. Place a few blueberries on the pancake.
- When bubbles appear on the surface, turn pancake over and cook for 30 seconds. Remove and keep warm. Serve with maple syrup and extra margarine if you like.