Buckwheat Pancakes with Blueberries
15 min
Prep time
20 min
Cook time
2
Servings
350
Calories
These buckwheat pancakes with blueberries are not only delicious but packed with anti-inflammatory ingredients such as blueberries, known for their high antioxidant content, and buckwheat, which is gluten-free and a good source of fiber. Perfect for a wholesome breakfast to start your day on a healthy note!
Ingredients
2 servings- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 tablespoon ground flaxseed
- 1 cup almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 1/2 cup fresh blueberries
Fights inflammation
Instructions
- 1
Step 1
Step 1: In a large bowl, mix together the buckwheat flour, baking powder, cinnamon, and ground flaxseed.
- 2
Step 2
Step 2: In another bowl, combine the almond milk, maple syrup, and vanilla extract.
- 3
Step 3
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined.
- 4
Step 4
Step 4: Heat a non-stick skillet over medium heat and brush with coconut oil.
- 5
Step 5
Step 5: Pour 1/4 cup of batter for each pancake onto the skillet. Sprinkle blueberries onto each pancake before flipping.
- 6
Step 6
Step 6: Cook for about 2-3 minutes on each side or until pancakes are golden brown.
- 7
Step 7
Step 7: Serve the pancakes warm with additional blueberries and maple syrup, if desired.
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Nutrition per serving
Based on 2 servings.
350
Calories
8g
Protein
60g
Carbs
9g
Fat
8g
Fiber
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