how to make

Gluten Free Buckwheat and Oatmeal Blueberry Pancakes

by

Health

Time

45m

Cost

Nutrients

313 kcal

Carbs 48 grams

Sugars 19 grams

Total Fats 8 grams

Saturates 2 grams

Fibers 5 grams

Proteins 13 grams

About this recipe

If you're looking for a healthy twist on the same old recipe, try these gluten-free pancakes prepared with buckwheat flour, ground oat, and almond milk. Topped with maple syrup, blueberries and soy yogurt they make the ultimate mouthwatering brunch recipe that is also nutritious and low in calories.


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 25% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
More than 75% of recommended intake for a meal
Fibers, Proteins
More than 75% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts
  • Eggs
  • Soy

Servings

4

swipe up for ingredients

Ingredients List

Medium Eggs4
Salt1 pinch
Oat Flour80 g
Buckwheat Flour80 g
Baking Powder1.5 tsp
Vanilla Extract1 tsp
Almond Milk180 mL
Blueberries200 g
Maple Syrup80 g
Soy Yogurt120 g
Strawberries100 g
Bee Pollen to taste

STEP 1

First, separate the egg whites from the yolks.

Whip the egg whites with salt until they have firm peaks.

Ingredients List

Medium Eggs4
Salt1 pinch
Oat Flour80 g
Buckwheat Flour80 g
Baking Powder1.5 tsp
Vanilla Extract1 tsp
Almond Milk180 mL
Blueberries200 g
Maple Syrup80 g
Soy Yogurt120 g
Strawberries100 g
Bee Pollen to taste

STEP 2

In another bowl, whisk the egg yolks and add oat flour, buckwheat flour, baking powder, vanilla extract, and almond milk.

Ingredients List

Medium Eggs4
Salt1 pinch
Oat Flour80 g
Buckwheat Flour80 g
Baking Powder1.5 tsp
Vanilla Extract1 tsp
Almond Milk180 mL
Blueberries200 g
Maple Syrup80 g
Soy Yogurt120 g
Strawberries100 g
Bee Pollen to taste

STEP 3

Fold the whipped egg whites into the prepared batter.

Ingredients List

Medium Eggs4
Salt1 pinch
Oat Flour80 g
Buckwheat Flour80 g
Baking Powder1.5 tsp
Vanilla Extract1 tsp
Almond Milk180 mL
Blueberries200 g
Maple Syrup80 g
Soy Yogurt120 g
Strawberries100 g
Bee Pollen to taste

STEP 4

Try to incorporate the eggs with a gentle circular motion to keep the pancake mixture airy and fluffy.

Ingredients List

Medium Eggs4
Salt1 pinch
Oat Flour80 g
Buckwheat Flour80 g
Baking Powder1.5 tsp
Vanilla Extract1 tsp
Almond Milk180 mL
Blueberries200 g
Maple Syrup80 g
Soy Yogurt120 g
Strawberries100 g
Bee Pollen to taste

STEP 5

Heat a non-stick pan over medium heat and pour one ladle of batter.

Then, sprinkle the uncooked side with blueberries and cook for 3-4 minutes.

Ingredients List

Medium Eggs4
Salt1 pinch
Oat Flour80 g
Buckwheat Flour80 g
Baking Powder1.5 tsp
Vanilla Extract1 tsp
Almond Milk180 mL
Blueberries200 g
Maple Syrup80 g
Soy Yogurt120 g
Strawberries100 g
Bee Pollen to taste

STEP 6

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

Ingredients List

Medium Eggs4
Salt1 pinch
Oat Flour80 g
Buckwheat Flour80 g
Baking Powder1.5 tsp
Vanilla Extract1 tsp
Almond Milk180 mL
Blueberries200 g
Maple Syrup80 g
Soy Yogurt120 g
Strawberries100 g
Bee Pollen to taste

STEP 7

For each portion, stack three pancakes and drizzle with maple syrup.

Ingredients List

Medium Eggs4
Salt1 pinch
Oat Flour80 g
Buckwheat Flour80 g
Baking Powder1.5 tsp
Vanilla Extract1 tsp
Almond Milk180 mL
Blueberries200 g
Maple Syrup80 g
Soy Yogurt120 g
Strawberries100 g
Bee Pollen to taste

STEP 8

To serve, pour soy yogurt over the top pancake and garnish with strawberries, blueberries, and bee pollen.

Ingredients List

Medium Eggs4
Salt1 pinch
Oat Flour80 g
Buckwheat Flour80 g
Baking Powder1.5 tsp
Vanilla Extract1 tsp
Almond Milk180 mL
Blueberries200 g
Maple Syrup80 g
Soy Yogurt120 g
Strawberries100 g
Bee Pollen to taste