Ingredients
- 1 cup buckwheat flour
- 1 egg
- 3/4 cup unsweetened almond milk
- 1/2 cup blueberries
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1/2 tsp baking powder
Buckwheat Blueberry Pancakes
Gluten-free buckwheat pancakes loaded with blueberries and served with a drizzle of pure maple syrup.
Total score -0.8
Steps
- Whisk buckwheat flour, baking powder, egg, and almond milk into a smooth batter.
- Heat coconut oil in a skillet over medium heat.
- Pour 1/4 cup batter per pancake, drop in blueberries, and cook 2 to 3 minutes per side.
- Stack on plates and drizzle with maple syrup. Serve warm.