Buckwheat Pancakes with Blueberries
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!
Anti-Inflammatory Ingredients
Ingredients
- 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
Instructions
Step 1: In a large bowl, mix together the buckwheat flour, baking powder, cinnamon, and ground flaxseed.
Step 2: In another bowl, combine the almond milk, maple syrup, and vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 4: Heat a non-stick skillet over medium heat and brush with coconut oil.
Step 5: Pour 1/4 cup of batter for each pancake onto the skillet. Sprinkle blueberries onto each pancake before flipping.
Step 6: Cook for about 2-3 minutes on each side or until pancakes are golden brown.
Step 7: Serve the pancakes warm with additional blueberries and maple syrup, if desired.
Nutritional Information
350
Calories
8g
Protein
60g
Carbs
9g
Fat
8g
Fiber
Tags
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