This weekend is the perfect opportunity to slow down and enjoy a little time in the kitchen with your little ones.

Looking for the perfect [yet simple] recipe to cook with your kids?

Why not try these blueberry & ricotta buckwheat pancakes.

These gorgeously golden pancakes echo the scent of vanilla bean, cinnamon and maple syrup and are studded with juicy molten jammy blueberries and pockets of creamy luscious ricotta. Served alongside wedges of fresh ricotta, slices of strawberry, a scattering of chopped pistachios and a drizzle of honey – these pancakes are sunday morning perfection on a plate.

Get your [kids into the kitchen] to cook these pancakes and they will learn to…

measure ingredients

peel a banana

mash a banana

crack eggs

whisk together a batter

assemble their very own breakfast

To make your own blueberry & ricotta buckwheat pancakes simply…

Begin by placing the banana, eggs, milk, vanilla bean paste and maple syrup into a large mixing bowl. Mash the banana with a fork then whisk together all of the ingredients.

Add the buckwheat flour, baking powder and cinnamon and whisk to combine.

Add the blueberries and ricotta.

Gently fold to combine.

Heat a non stick frypan to low-medium heat. Add tablespoons of the batter and cook for 2-3 minutes or until bubbles begin to appear on the surface of the pancake.

Gently flip the pancakes and cook for another 1-2 minutes or until cooked throughout. Place onto a plate and continue cooking until no batter remains.

Serve the pancakes warm, topped with extra ricotta, berries, a scattering of chopped pistachios and a drizzle of honey. Enjoy x

blueberry & ricotta buckwheat pancakes

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Author: my lovely little lunch box
Total Time: 25 mins
Yield: approx. 8 pancakes

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Ingredients

Scale

1 banana
2 eggs
1/2 cup (125 ml) milk (of your choice)
1 teaspoon vanilla bean paste
1 tablespoon pure maple syrup
1 cup (150 grams) buckwheat flour – wholewheat or wholemeal flour will work beautifully too
1 teaspoon baking powder
1 teaspoon cinnamon, ground
1/2 cup (125 grams) fresh ricotta
1/2 cup (80 grams) blueberries (fresh or frozen)
To serve: ricotta, fresh berries, chopped pistachios and honey

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Instructions

Place the banana, eggs, milk, vanilla bean paste and maple syrup into a large mixing bowl. Mash the banana with a fork then whisk together all of the ingredients. Add the buckwheat flour, baking powder and cinnamon and whisk until smooth. Gently fold through the ricotta and blueberries. Heat a non stick frypan to low-medium heat (grease with a little oil or butter if you desire). Add tablespoons of the batter and cook for 2-3 minutes or until bubbles begin to appear on the surface of the pancake. Gently flip the pancakes and cook for another 1-2 minutes or until cooked throughout. Place onto a plate and continue cooking until no batter remains. Serve the pancakes warm, topped with extra ricotta, berries, a scattering of chopped pistachios and a drizzle of honey. Enjoy x

Prep Time: 10 mins
Cook Time: 15 mins