Thanks to Brazen for this recipe I tried from her fantastic blog here. Served them up with fresh strawberries and blueberries with organic maple syrup and greek vanilla yoghurt!

Buttermilk Buckwheat Blueberry Pancakes

200g gluten free plain flour (White Wings brand)
100g Buckwheat flour
2 teaspoons gluten free baking powder
1 teaspoon bicarb soda
pinch of sea salt
2 tablespoons (15g) sugar (I used TM vanilla sugar)
2 large eggs
600ml (640g) buttermilk
3-4 tablespoons (20g) unsalted butter, melted in the fry pan you’re going to cook the pancakes
1 punnet blueberries

1. Place all ingredients except the blueberries in the thermomix. Mix on speed 6 for 10 seconds. Scrape down sides and mix on speed 6 for another 10-20 seconds. Leave to rest for 20 minutes.

2. Heat your pan on a medium heat and grease as needed. Pour in around 1/4 cup of batter. If you are having blueberries drop some on top.

3. When the pancake has bubbled and looks slightly set it’s time to flip it over gently. It will only take minutes to brown on the bottom.

4. Serve with fruit, yoghurt and maple syrup. Any leftovers are nice cold with TM butter!

GF Buttermilk & Buckwheat Pancakes with Blueberries