Healthy Buckwheat Pancakes
- 1 Cup of Buckwheat Flour
- 2 Eggs
- 2 Tablespoons of Honey or sugar free Maple Syrup
- 2 Tablespoons of Melted Coconut Oil
- 1 Teaspoon of Vanilla
- 1 Teaspoon of Baking Powder
- A pinch of Coarse Salt
- 1 Cup of Unsweetened Almond Milk
- 100g of Blueberries
- Coconut Oil for frying
Add all ingredients except for the almond milk and blueberries to your food processor and blend until well combined.
Gradually add in 1 cup of the almond milk and blend until there is a smooth, quite thick but still runny mixture.
Add the all of the mixture into a bowl and stir in the blueberries. Heat some coconut oil in a pan on medium-low heat. Drizzle in enough mixture for your preferred pancake size.
Cook until little bubbles form at the top then flip. Cook for another 30 seconds until it’s golden brown and then remove from the pan. Continue with the other pancakes, stacking them on top of each other to keep them warm.
To serve add more blueberries, some toasted walnuts, coconut cream and a drizzle of honey or sugar free maple syrup.