Name: Buckwheat Pancakes with Berries & Nut Butter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
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)

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)

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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

Author: Heather Richards
Prep Time: 5
Cook Time: 10