How to Make: Gluten Free Buckwheat and Oatmeal Blueberry Pancakes

Name: Gluten Free Buckwheat and Oatmeal Blueberry Pancakes
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 Medium Eggs; 1 pinch of Salt; 80 g of Oat Flour; 80 g of Buckwheat Flour; 1.5 tsp of Baking Powder; 1 tsp of Vanilla Extract; 180 mL of Almond Milk; 200 g of Blueberries; 80 g of Maple Syrup; 120 g of Soy Yogurt; 100 g of Strawberries; Bee Pollen to taste

how to make

Nutrients

Health Time 45m Cost 313 kcal 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. 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. 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 Nuts Eggs Soy 4 swipe up for ingredients Medium Eggs 4 Salt 1 pinch Oat Flour 80 g Buckwheat Flour 80 g Baking Powder 1.5 tsp Vanilla Extract 1 tsp Almond Milk 180 mL Blueberries 200 g Maple Syrup 80 g Soy Yogurt 120 g Strawberries 100 g Bee Pollen to taste Adjust servings and measurement unit in the full recipe page .

STEP 1

First, separate the egg whites from the yolks. Whip the egg whites with salt until they have firm peaks. Medium Eggs 4 Salt 1 pinch Oat Flour 80 g Buckwheat Flour 80 g Baking Powder 1.5 tsp Vanilla Extract 1 tsp Almond Milk 180 mL Blueberries 200 g Maple Syrup 80 g Soy Yogurt 120 g Strawberries 100 g Bee Pollen to taste Adjust servings and measurement unit in the full recipe page .

STEP 2

In another bowl, whisk the egg yolks and add oat flour, buckwheat flour, baking powder, vanilla extract, and almond milk. Medium Eggs 4 Salt 1 pinch Oat Flour 80 g Buckwheat Flour 80 g Baking Powder 1.5 tsp Vanilla Extract 1 tsp Almond Milk 180 mL Blueberries 200 g Maple Syrup 80 g Soy Yogurt 120 g Strawberries 100 g Bee Pollen to taste Adjust servings and measurement unit in the full recipe page .

STEP 3

Fold the whipped egg whites into the prepared batter. Medium Eggs 4 Salt 1 pinch Oat Flour 80 g Buckwheat Flour 80 g Baking Powder 1.5 tsp Vanilla Extract 1 tsp Almond Milk 180 mL Blueberries 200 g Maple Syrup 80 g Soy Yogurt 120 g Strawberries 100 g Bee Pollen to taste Adjust servings and measurement unit in the full recipe page .

STEP 4

Try to incorporate the eggs with a gentle circular motion to keep the pancake mixture airy and fluffy. Medium Eggs 4 Salt 1 pinch Oat Flour 80 g Buckwheat Flour 80 g Baking Powder 1.5 tsp Vanilla Extract 1 tsp Almond Milk 180 mL Blueberries 200 g Maple Syrup 80 g Soy Yogurt 120 g Strawberries 100 g Bee Pollen to taste Adjust servings and measurement unit in the full recipe page .

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. Medium Eggs 4 Salt 1 pinch Oat Flour 80 g Buckwheat Flour 80 g Baking Powder 1.5 tsp Vanilla Extract 1 tsp Almond Milk 180 mL Blueberries 200 g Maple Syrup 80 g Soy Yogurt 120 g Strawberries 100 g Bee Pollen to taste Adjust servings and measurement unit in the full recipe page .

STEP 6

Flip the pancake with a spatula and cook it for further 2 minutes or until both side are golden brown. Medium Eggs 4 Salt 1 pinch Oat Flour 80 g Buckwheat Flour 80 g Baking Powder 1.5 tsp Vanilla Extract 1 tsp Almond Milk 180 mL Blueberries 200 g Maple Syrup 80 g Soy Yogurt 120 g Strawberries 100 g Bee Pollen to taste Adjust servings and measurement unit in the full recipe page .

STEP 7

For each portion, stack three pancakes and drizzle with maple syrup. Medium Eggs 4 Salt 1 pinch Oat Flour 80 g Buckwheat Flour 80 g Baking Powder 1.5 tsp Vanilla Extract 1 tsp Almond Milk 180 mL Blueberries 200 g Maple Syrup 80 g Soy Yogurt 120 g Strawberries 100 g Bee Pollen to taste Adjust servings and measurement unit in the full recipe page .

STEP 8

To serve, pour soy yogurt over the top pancake and garnish with strawberries, blueberries, and bee pollen. Medium Eggs 4 Salt 1 pinch Oat Flour 80 g Buckwheat Flour 80 g Baking Powder 1.5 tsp Vanilla Extract 1 tsp Almond Milk 180 mL Blueberries 200 g Maple Syrup 80 g Soy Yogurt 120 g Strawberries 100 g Bee Pollen to taste Adjust servings and measurement unit in the full recipe page .

how to make

Gluten Free Buckwheat and Oatmeal Blueberry Pancakes

Nutrients

Carbs 48 grams

Sugars 19 grams

Total Fats 8 grams

Saturates 2 grams

Fibers 5 grams

Proteins 13 grams

About this recipe

Nutrients Data

Chart Legend

Good for Diets

Contains Allergens

Servings

Ingredients List

STEP 1

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STEP 2

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STEP 3

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STEP 4

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STEP 5

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STEP 6

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STEP 7

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STEP 8

Ingredients List

Medium Eggs	4
Salt	1 pinch
Oat Flour	80 g
Buckwheat Flour	80 g
Baking Powder	1.5 tsp
Vanilla Extract	1 tsp
Almond Milk	180 mL
Blueberries	200 g
Maple Syrup	80 g
Soy Yogurt	120 g
Strawberries	100 g
Bee Pollen	to taste