How to make Gluten-Free\nBlueberry Pancakes

Step 1

Whip the egg whites with a pinch of salt until they form firm peaks and set aside.

Step 2

In a separate bowl, whisk the egg yolks and incorporate oat flour, buckwheat flour, baking powder, vanilla extract, and almond milk.

Step 3

Fold the whipped egg whites into the prepared batter. Whisk with a gentle circular motion to keep the pancake mixture airy and fluffy.

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Step 4

Heat a non-stick pan over medium heat and pour one ladle of batter. Then, sprinkle the uncooked side with blueberries and cook for 2 minutes.

Step 5

Flip the pancake with a spatula and cook it for further 2 minutes or until both side are golden brown.

Step 6

For each portion, stack three pancakes and drizzle them with maple syrup. Garnish with fresh blueberries, strawberries, and bee pollen and serve with yogurt.

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