Ready Time: 9 mins
Preparation Time: 5 mins
Cooking Time: 4 mins
Serves: Makes 8
Ingredients
Blueberry Sauce
- 250g fresh blueberries
- 1 tbsp caster sugar
- 1 tbsp water
Pancake Batter
- 2 cup buckwheat flour
- 1 tsp baking powder
- 2 cups coconut milk
- 2 egg
- ¼ cup agave
- 1 tsp vanilla essence
- 2 tbsp coconut shavings, toasted
Method
Blueberry Sauce
- Place the blueberries, sugar and water into a small pot and bring to a simmer and let thicken slightly for 2 minutes. Set aside.
Pancake Batter
- Place the buckwheat flour, baking powder, coconut milk, eggs, vanilla and agave into a bowl and stir to combine.
- Pre-heat the pancake maker until the READY indicator light is illuminated. Pour L cup batter into each pancake cooking well, close the lid and set the timer to 2 minutes. When complete remove the pancakes using a silicon spatula and continue until the pancake batter is depleted.
- Serve with blueberry sauce and coconut shavings.