Buckwheat Pancakes with Blueberries
Fuel your day with these delicious and wholesome Buckwheat Pancakes! Packed with complex carbs and protein, they're perfect for building muscle or enjoying a healthy, satisfying breakfast. Light, fluffy, and bursting with fresh blueberries, this recipe is simple to make and tastes amazing, keeping you energized and on track.
Preparation
1
In a large bowl, whisk together the buckwheat flour, baking powder, and a pinch of salt.
2
In a separate bowl, whisk the eggs and unsweetened almond milk until well combined.
3
Pour the wet ingredients into the dry ingredients and mix gently until just combined. A few lumps are okay; do not overmix.
4
Gently fold in most of the fresh blueberries, reserving a few for topping.
5
Heat a non-stick pan or griddle over medium heat and lightly grease with cooking spray or a tiny amount of oil.
6
Pour about 1/4 cup of batter per pancake onto the hot pan. Cook for 2-3 minutes per side, or until golden brown and cooked through.
7
Serve immediately, topped with the remaining fresh blueberries and a drizzle of maple syrup if desired.
Nutrational Values per serving
129
kcal
5g
protein
21g
carbs
3g
fat