Saturday morning brunch - Banana & blueberry gluten-free pancakes with bacon & maple syrup

Saturday morning brunch is as good an excuse as any for a little decadence.


Gluten-Free Banana & Blueberry Pancakes with Maple Syrup

Ingredients:
175g Buckwheat flour
2 tspn Baking soda
1 over-ripe banana
2 eggs
300 ml milk
2 tbsp oil
2 tbsp milled flaxseed
1 cup frozen blueberries

Mix the dry ingredients together in a bowl.
Mash the banana to a liquid pulp, beat in the eggs until light and frothy. Add the remaining wet ingredients.
Create a well in the dry ingredients, then stir in the wet ingredients, ensuring there are no lumps.
Add in the blueberries just before frying in the pan.

End result!