Blueberry Buckwheat Pancakes
Cooking Time: 10 Minutes
Serving Size: 3 Pancakes
75g buckwheat flour
75 milk of your choice
1 tsp ground cinnamon
1 tsp baking powder
A large handful of fresh blueberries
1 tsp vanilla extract
Combine the flour and baking powder together.
Add the egg, milk, cinnamon and vanilla to the blender or bowl and blend/whisk together until fully combined and a smooth batter forms.
Add in the blueberries and mix by hand just to combine them.
Heat some oil (I advise coconut oil due to adding some flavour) in a small frying pan.
Add 1/3 of the batter to the pan and cook on a medium-high heat for a few minutes on each side.
Flip over when bubbles start to form and the pancake is golden on the other side.
Repeat until all batter is used up (should get about 3 larger pancakes).
Top with more fresh berries, maple syrup and any other toppings you enjoy.
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