This Buckwheat Pancake Recipe Is The Brekkie Inspiration You’ve Been Searching For

Getting out of bed is hard. You know it, I know it, we all know it. Especially when it is cold, dark and windy outside.

But what if you had an incentive to get out of bed? What if you had an AMAZING incentive to get out of bed? This buckwheat pancake recipe, created by Tang, is loaded with yogurt and berries and it's exactly what you are looking for.

Having a good breakfast is such an important part of the day and really sets you up for all the activity to come. These pancakes don't just taste amazing; they're also healthy and will keep you full right through to lunchtime.

There are so many health benefits to eating these pancakes, as buckwheat flour is naturally gluten-free, lowers cholesterol and has lots of all-important vitamins, minerals and antioxidants.

Better still, they're so quick to make - you'd only have the kettle boiled by the time it came to serving up. These are a definite crowd pleaser.

What are you waiting for? Open up those presses, get your ingredients out, and get cooking!

Instructions

Step 1

In a large mixing bowl, add the flour, baking powder, coconut milk, vanilla extract and eggs. Whisk together until very smooth.

Step 2

Add in mixed seeds and mix well.

Step 3

Chop your strawberries, raspberries and blueberries. Deseed your pomegranate and mix it all together in a bowl.

Step 4

In a mini saucepan, heat one knob of coconut oil. Ensure that it is piping hot.

Step 5

Add a standard ladle of pancake mixture to the pan.

Step 6

Add four 1cm slices of banana to the pan and submerge them in the mixture.

Step 7

After two minutes, flip the pancakes. Allow them to cook for a further two minutes until firm.

Step 8

Serve two pancakes on a plate, add a heaped tablespoon of yogurt and top with berry mix.

Step 9

Sprinkle with cacao nibs and a handful of toasted pecans. Drizzle with honey and serve.

Serve up your masterpiece and enjoy!