Buckwheat Pancakes
A good brunch option and an alternative to the almond pancakes if you are unable to eat nuts or prefer a slightly lighter option. 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!
Ingredients
- 2 eggs
- 40g buckwheat flour
- 1/2 tspn vanilla extract
- 1 tbsp butter or coconut oil (DF)
- 1-2 handfuls berries
- 2 tbspns 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
