Banana, Blueberry & Chia Seed Buckwheat Pancake


  • 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


  1. 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.
  2. 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.
  3. 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.