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!
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!
- Total Time: 15 minutes
- Yield: 2 1x
Ingredients
Scale
- 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)
Instructions
- 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
- Prep Time: 5
- Cook Time: 10
