Banana Buckwheat Pancakes

1. Rinse blueberries and place in small pot with maple syrup. Heat until simmering and simmer for 3-5 minutes or until blueberries begin to breakdown slightly. Remove from heat and reserve until later use. 

2. Place heavy cream and Chobani Greek Yogurt into an ISI canister. Tighten the lid on the cream canister and turn upside down to insert the chargers. Insert the first charger, remove it, and insert the second charger. Shake vigorously after charged and before using. Keep cold until ready to use. 

3. Sift and combine all dry ingredients in a bowl for batter. Separate the egg yolk and egg white. Whisk egg white slightly to incorporate air into pancake batter. Mix all wet ingredients together and fold in egg whites using a spatula.

4. Being careful to not over work, fold in the dry ingredients with a spatula just until fully incorporated. Place a nonstick skillet on medium heat. Melt butter in the pan until skillet surface had a thin layer across it. Ladle the pancake batter into the center of the hot skillet and continue to cook on medium.

5. Allow the pancake to cook for 2-3 minutes on this first side. Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.

6. Keep your pancakes on a rack in the oven set on "warm," or stack them on a plate and cover with a towel as you make more. Melt more butter on the pan as needed between batches of pancakes.

7. To serve top pancakes of with poached blueberries and Greek yogurt whipped cream.