If you're looking for a healthy twist on the same old recipe, try these gluten-free pancakes.
They are made with buckwheat flour, ground oat, and almond milk, and topped with maple syrup and fresh berries.
They make the ultimate mouthwatering brunch recipe that is also nutritious and low in calories.
In less than a minute, you can easily make your oat flour.
Whip the egg whites with a pinch of salt until they form firm peaks and set aside.
In a separate bowl, whisk the egg yolks and incorporate oat flour, buckwheat flour, baking powder, vanilla extract, and almond milk.
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Fold the whipped egg whites into the prepared batter. Whisk with a gentle circular motion to keep the pancake mixture airy and fluffy.
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.
Flip the pancake with a spatula and cook it for further 2 minutes or until both side are golden brown.
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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