Blueberry buckwheat pancakes

• 1 ripe banana

• 250ml milk or plant milk alternative

• 1 tsp vanilla extract

• 1 tbsp olive oil

• 125g buckwheat flour

• 1 tsp bicarbonate of soda

• 1 tsp cinnamon

• Pinch of salt

• Handful of fresh blueberries

For the compote (optional)

• 200g fresh berries (such as raspberries, strawberries and blueberries)

• Juice of 1/2 lemon

• 1 tsp vanilla extract

1. Preheat the oven to its lowest setting.

2. Mash the banana and then whisk it together with the milk, olive oil and vanilla extract.

3. Add the buckwheat flour, bicarb, cinnamon and salt to a large mixing bowl and stir to combine.

4. Fold the banana and milk mixture into the dry ingredients. Whisk until you have a thick batter with no lumps.

5. 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 each pancake. Cook as many as your pan can fit at a time.

6. Drop four or five blueberries into each pancake and when they start to bubble, flip them over, cooking for a further 2 minutes until golden.

7. Keep pancakes warm on a plate in the oven, then repeat until you have made all the pancakes.

To make the compote (optional)

1. While 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, until you have a syrupy compote mixture.

2. Once all the pancakes are cooked, stack them high & top with the compote (if using) and any other toppings of your choice.