BLUEBERRY & BUCKWHEAT PANCAKES
11th May 2020
|By Roxie Nafousi
INGREDIENTS
150g Buckwheat Flour
2 Eggs
150ml Almond Milk
75g Frozen Blueberries
1 tbsp Maple Syrup (optional)
1 Pinch Salt
1 tsp Baking Powder
1 pinch cinnamon
Coconut Oil
COOKING INSTRUCTIONS
- Whisk together the flour, eggs, almond milk, salt, baking powder, cinnamon and maple syrup
- Fold through the frozen blueberries
- Heat frying pan and add a teaspoon of coconut oil
- Cook pancakes evenly on both side
- Top with maple syrup, dairy free yogurt, flaked almonds and desiccated coconut