Blackberry buckwheat pancakes, dolloped with blackberry swirled yoghurt

Today Seb celebrates the big ½ year birthday – can’t believe he’s already 6 months old. What can I say; it’s been a blast!

The learning curve is steep and it’s a bit like being thrown in at the deep end without any armbands but you survive (just). People ask me if it’s what I expected and it’s a tough question to answer. In some ways it’s totally what you expect, your life totally changes over night (literally in my case at 5am) and you’re all consumed by this tiny person that just needs YOU. That’s it really. They just need you. So that’s what you give, every single inch of you. And I wouldn’t change it for the world.

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I’ve definitely been spoilt having such a chilled out little chap who hands out the most gigantic smiles so freely that I don’t know what I did to deserve him. I am writing this after a night of him sleeping through and he’s doing a proper lunchtime nap… it is a good day.

Sleep is of course what you become obsessed with. The most repetitive question you hear is “Does he sleep through yet?”

I was a girl that used to detest sleeping. I never saw the point of it beyond it being a superfast gateway to breakfast. That’s not to say I would stay up late putting off sleep, in fact I’m an early to bed, lights out at 10pm sort of girl. But I’ve always been an early riser, I never hit the snooze button. The alarm goes off 5.30am, out of bed, off to the gym and get the day started.

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Now on the other hand…. I just can’t get enough of it. You become fanatical about looking at the clock to see what time he’s woken up and if it’s before 7am I hide under the pillows hoping he might nod off back to sleep. Chance would be a fine thing. Seb natters away to himself in his cot and as I wander into his room in the morning, he looks up and lights up the room with the cutest dimples and a huge gummy smile.

Again… A reminder, I am writing this on the back of lots of sleep! Lots of sleep being 8 hours of unbroken sleep for me, I literally feel like a new woman!

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To celebrate this momentous occasion of turning the big ‘6 months old’ it seemed only fitting to start the day with a satisfying stack of pancakes for both myself and Seb. He’s the only man that I willingly share my food with… ever.

This is a super simple recipe that barely needs more than a tablespoon as a measuring implement and 10 minutes to whip up.

I’ve been a tiny bit fancy with the use of buckwheat flour but I think it gives a nice underlying nutty flavour to the pancakes but you can of course instead use plain flour too.

I’m a bit of a fan of American style pancakes for breakfast as I think they are a little more filling than their UK counterpart.

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These are beautifully light and fluffy pancakes that have bursts of sharp blackberry bursting through the surface. The blackberries provide plenty of ‘zing-y’ flavour whilst also bringing a little sweetness to the table from being cooked in the frying pan surrounded by wholesome batter.

The natural yoghurt looks so inviting with swirls of sweet blackberries breaking the clean white surface of the yoghurt. And of course the pancakes are the perfect way to mop up that yoghurt so that you can leave a perfectly clean plate without having to resort to using your fingers. Seb on the other hand was all fingers and hands but devoured his two pancakes in record time.

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Pancakes… how you should always start the day and the perfect way to celebrate a half birthday.

Blackberry buckwheat pancakes, dolloped with blackberry swirled yoghurt 

Makes 6 American style pancakes (4 for you, 2 for the little person)

Ingredients

For the pancakes:

3 tbsp buckwheat flour (you can substitute this for plain or whole wheat flour)

1 tbsp oat bran (you can substitute this for plain or whole wheat flour)

½ tsp baking powder

2 egg whites

3 tbsp mashed banana

1 tbsp almond milk (you can substitute for cows milk)

100g (approx) blackberries cut in half – enough to sprinkle each pancake with some (you can substitute for blueberries or raspberries)

1 tbsp coconut oil (for cooking the pancakes in)

For the yoghurt topping:

25g blackberries and 4 tbsp water

4 – 5 tbsp Full fat yoghurt (you can substitute for Greek yoghurt or low fat yoghurt)

Method

For the yoghurt topping:

Heat up your blackberries in a small frying pan or saucepan with water until they are warmed up and slightly softened.

Add your warmed blackberries to your yoghurt and swirl through.

For the pancakes:

Place all your dry ingredients into a bowl and mix together.

Add all your wet ingredients (except the blackberries) to the dry ingredients and give a good whisk so that you get some air into the mixture.

Heat up a frying pan on a low heat and add in your coconut oil.

Spoon tbsp of your batter into the frying pan and spread it out to create a small circle (about the size of a mug).

Let the pancake cook for a minute before sprinkling your blackberries on top. After a few minutes, flip your pancake over (it should be golden brown before flipping over). I would suggest using a utensil rather than flipping them in the air!

Again cook the pancake on the other side till golden brown – this should only take a few minutes.

Stack your pancakes up and dollop with your yoghurt on the top to ooze down the side.

 

 

 

 

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