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Blueberry and Buckwheat Pancakes


These pancakes are a perfect treat for brunch at the weekend.  They are best eaten warm straight after cooking, but that’s not possible then re-heat for a few seconds in the microwave.

Try including as part of a packed lunch.

40g Buckwheat flour

95g Self raising flour

1 tsp. Baking powder

2 tbsp. Blueberries

130 ml Soy milk

Egg – lightly beaten

A little sunflower oil for cooking

To Serve:

A few blueberries, a couple of tablespoons of natural yoghurt and a drizzle of honey.


Put all the ingredients except the blueberries into a food processor and mix until you have a smooth batter. 

Turn the batter out into a bowl and gently stir in the blueberries.

Leave to stand for a few minutes.

Heat a non-stick pan over a medium heat. 

Brush with a little oil.

Add a small ladle of batter mix and cook until the top of the pancake begins to bubble.  Turn it over and cook the other side.

Both sides of the pancake should be golden brown.

Serve warm with natural yoghurt, a few blueberries and a drizzle of honey


The buckwheat flour, soy milk and egg give the pancakes a high protein content and low GI, helping the body produce a slow and sustainable release of energy.

Blueberries are little superfood berries! They contain high levels of antiaging antioxidants including ellagic acid, they support the immune system and have excellent anti-inflammatory properties.

Yoghurt contains protein and is especially beneficial for digestive health and the immune system.