Blueberry Buckwheat Pancakes with Berry Compote

Blueberry Buckwheat Pancakes with Berry Compote

Serves 4
Cooks in
Preparation Time


• 1 ripe banana
• 1 cup milk of choice
• 1 tsp vanilla extract
• 1 tbsp olive oil
• 1 cup buckwheat flour
• 1 tsp baking soda
• 1 tsp cinnamon
• Pinch salt
• Handful blueberries
• For the compote:
• 2 cups field fare Woodland Fruit Mix defrosted –  raspberries/strawberries/Blackberries/blueberries
• Juice of ½ a lemon
• 1 tsp vanilla extract

• 1 ripe banana• 1 cup milk of choice• 1 tsp vanilla extract• 1 tbsp olive oil• 1 cup buckwheat flour• 1 tsp baking soda• 1 tsp cinnamon• Pinch salt• Handful blueberries• For the compote:• 2 cups field fare Woodland Fruit Mix defrosted –  raspberries/strawberries/Blackberries/blueberries• Juice of ½ a lemon• 1 tsp vanilla extract

1. Mash the banana and then whisk it together with the milk, olive oil and vanilla extract.
2. Add the buckwheat flour, baking soda, cinnamon and salt and mix until thick and gloopy.
3. Add a little oil to a non-stick pan on a medium heat, then spoon 2 tbsp of your batter into the pan to form the pancakes. Cook as many as your pan can fit at a time. Drop 4 or 5 blueberries into each pancake and when they start to bubble, flip them over, cooking for a further 2 minutes until golden. Repeat with the whole mix.
4. Whilst the pancakes are cooking, add the berries to a small saucepan, along with the lemon juice & vanilla extract & allow to heat very gently, stirring from time to time.
5. Once all the pancakes are cooked, stack them high & top with the compote & any toppings of your choice.


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