Buckwheat and Oat Pancakes with Blueberries

Name: Buckwheat and Oat Pancakes with Blueberries
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

Vegetarian

Dairy-Free

Gluten-Free

Nutrients

Nutrient	Grams	RDA
Carbs	48g	16%
of which Sugars	19g	21%
Fats	3g	5%
of which Saturates	1g	3%
Proteins	7g	15%
Fibers	5g	20%

Nutrients Proportions

carbs 76%
sugars 29%
fats 5%
saturates 1%
proteins 11%
fibers 8%

SAVE

INFO

45m

NUTRITION

248KCAL

When we think about the ultimate brunch recipe, we think about golden pancakes drizzled with maple syrup. So delicious!

We wanted a new twist on the same old pancakes recipe and we decided to experiment with new and nutritious ingredients to help you to make a delicious and healthy breakfast that you can enjoy with no guilt.

The pancakes are made only with gluten-free buckwheat and oat pancake mix, eggs and almond milk. That’s it!

Both buckwheat and oat are nutritious alternatives to standard white flour. In fact:

Buckwheat is an excellent grain replacement to white flour, as it is higher in vitamins, minerals, and proteins.
Rolled oat is rich in cholesterol-lowering fibres and adds a rich nutty flavour.
Both buckwheat and oat have a low glycemic index meaning they provide a slow source of carbohydrates, helping you to feel satiated for longer.

Topped with maple syrup and fresh fruit, like blueberries and strawberries, these healthy buckwheat pancakes with oat make a satisfying meal low in calories - just 250kcal.

Ingredients

Print Recipe

ALLERGY ADVICE: For allergens, see ingredients in bold

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

step 1

First, separate the eggs placing the whites in a bowl and the yolks in another bowl.

With the help of a hand whisker whip the egg whites with salt until they are fluffy and have firm peaks (1).

In another bowl, whisk the egg yolks and add oat flour, buckwheat flour, baking powder, vanilla extract, and almond milk (2).

Mix well to incorporate all the ingredients.

step 2

Fold the whipped egg whites into the prepared batter (1).

It's important that you incorporate the eggs with a gentle circular motion to keep the pancake mixture airy and fluffy (2).

step 3

Now, heat a non-stick pan over medium heat and pour one ladle of the buckwheat pancake mix.

If needed, shake the pan to ensure the pancake has a round shape.

Then, sprinkle the uncooked side with blueberries and cook for 3-4 minutes or until you see tiny bubbles in the batter (1).

Loosen the edges with the help of a spatula and flip the pancake. Cook it for further 2 minutes or until both side are golden brown (2).

Repeat the steps above until you have used all the batter.

step 4

For each portion, stack three pancakes and drizzle with maple syrup (1).

To serve, pour soy yogurt over the top pancake and garnish with strawberries, blueberries, and bee pollen (2).

Your delicious buckwheat pancakes are ready, enjoy!

Foodacious Tips

To check if the whipped egg whites have the right consistency, tilt the bowl and if they stay put and firm, they are ready to use.
For vegan and egg-free pancakes, replace each egg with 1 tbsp of chia seeds (soaked in 3 tbsp of water) and 10g of coconut oil/vegetable oil.
As alternative gluten-free flour, you can use almond or coconut flour.