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Nutritious Buckwheat Pancakes – Recipe

Buckwheat pancake

Nutritious Buckwheat Pancakes – Recipe

Take a healthier twist to this year’s Pancake Day celebrations and whip up these Nutritious Buckwheat Pancakes by Heather Richards.

These make a great brunch option and an alternative to our almond pancakes if you are unable to eat nuts or prefer a slightly lighter option. Buckwheat is gluten free and rich in the flavonoid rutin and magnesium, both of which are supportive for cardiovascular health. Magnesium causes the muscles to relax which reduces resistance resulting in a lowering of blood pressure and improves blood flow. In cardiovascular disease, a deficiency of magnesium is associated with heart attacks and can also cause free radical injury to the heart following an attack.  Top your pancakes with flavonoid dense berries and this dish is a good one for your heart, too!

Buckwheat Pancakes Recipe

Serves – 2 | Prep. Time – 5 mins | Cooking Time – 5-10 mins
WF GF DF

Ingredients

  • 2 eggs
  • 40g buckwheat flour
  • 1/2 tsp vanilla extract
  • 1 tbsp butter or coconut oil (DF)
  • 1-2 handfuls berries
  • 2 tbsp fruit puree (blended berries)
  • Nut butter (optional)

Method

  • Combine all ingredients in a bowl
  • Heat frying pan with butter/coconut oil
  • Spoon 2 tbsp of the batter into the heated frying pan
  • Cook over a low heat, until pancakes are browned, turning throughout cooking
  • Serve with fruit puree and berries. Add a dollop of nut butter for extra protein

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