Blueberry Buckwheat Pancakes

Breakfast 

SERVES  2

PREP  5mins

COOK  20mins

Vegetarian, Gluten Free

The perfect pancake for the gluten-free household. Freeze remaining serves for a delicious snack in the coming weeks.

Ingredients:

1/2 cup brown rice flour

1/2 cup buckwheat flour

1 tsp baking powder

1 tsp bicarb soda

1/4 tsp salt

1 1/2 cups almond milk

1 egg

1 tsp vanilla extract

50g blueberries

1 tsp honey

1 tsp desiccated coconut

Method:

1 Sift flours, protein powder, baking powder, soda bicarbonate and salt into a medium sized bowl and make a well in the centre. Whisk together milk, egg and vanilla and pour into the centre of the flour. Stir with a fork until combined.

2 Heat a frypan over medium heat. Grease or spray pan lightly with oil and measure 2 tablespoons of batter per pancake into frypan. Add a few blueberries to each pancake and cook for approximately 2 minutes, or until golden. Turn and cook for another minute. Keep warm in a preheated oven and cook remainder of batter.

3 Drizzle pancakes with honey, then scatter over remaining blueberries, sprinkle walnuts, desiccated coconut and top with yoghurt, to serve.

Nutritional Information

Per Serve

Energy     Calories    Protein   Carbs   Fibre   Sugar   Fat     Sat. Fat
1671.6kj 399.3cal 10.7g 64.7g 5.7g 9.4g 9.6g 1.8g

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dale@dalenelson.com

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