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Buckwheat Pancakes with Berries & Nut Butter

These buckwheat pancakes are a good brunch option and an alternative to almond pancakes if you are unable to eat nuts or prefer a slightly lighter meal. Buckwheat is rich in the flavonoid rutin and magnesium both of which are supportive for cardiovascular health. Topped with flavonoid dense berries this dish is a good one for your heart!

Heather Richards

Recipe by Heather Richards
Serves - 2
Prep. Time - 5
Cooking Time - 5-10
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 tbspns 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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