I woke up to a less than sunny Dubai today which made it jumper weather for the first time since Christmas in the UK. I’m not complaining, I quite like the flipflop/jumper look and wrapping up cosy and snug is just what the doctor orders sometimes. I’ve actually got a pretty exciting day ahead of me doing some wedding shopping (more on that to come), so I thought what better way to start it off than some delicious, gluten-free blueberry and buckwheat pancakes!

I tried these the other day and they were just a bit bland for my liking, but round 2 has been a huge success! A little addition of this and that and they are pancake perfection. I like Buckwheat’s naturally nutty taste so combined with some warm blueberries bursting through and the fluffy centre, they’re quite the weekend breakfast! Albeit the dark brown colour may not get the mouth watering, but the taste certainly does and the proof is in the pudding. Don’t be afraid to pour over the honey because it takes these gluten-free pancakes to a whole new level. The holes in the pancakes LOVE it and absorb up all the sweet, natural liquid to make for something quite delicious!

As you can see from the toppings, I like to get realllyy involved! I had an amazing delivery two days ago of an array of fresh fruits hence these pancakes look like a tropical oasis! The sunflower seeds and flaked almonds add texture and the fruits speak for themselves. If you happen to have the flour in your cupboard this morning, don’t waste any time and get flipping!

Enjoy! x

Fluffy Blueberry and Buckwheat Pancakes

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Fluffy Blueberry and Buckwheat Pancakes

Author: Lean Living Girl

Recipe type: Breakfast, Gluten-free

Serves: 6 Large pancakes

Ingredients

Dry Ingredients

• 1 cup Buckwheat Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbs coconut palm sugar
• ½ tsp organic vanilla powder
• ½ tsp salt
• ¼ cup blueberries, sliced in half.

Wet Ingredients

• 2 medium organic eggs
• 200ml Whole fat organic cows milk*
• ¼ cup coconut milk
• Tbs coconut oil for cooking

Instructions

1. Mix together all the dry ingredients, except the blueberries in a bowl.
2. Then whisk in the eggs, swiftly followed by the coconut milk and cows milk.
3. Whisk until there are no lumps in the mixture and add the chopped blueberries.
4. Place the coconut oil into a frying pan and make sure it's fully spread round.
5. Using a ladle, dollop a small amount of the pancake mix into the pan and leave for 2 minutes until the base starts to come together.
6. Flip the pancake over carefully and cook for a further minute until golden brown on both sides.
7. Repeat until all the pancakes are finished, top with lots of honey and berries/fruit of your choice!

Notes

*You can substitute the cows milk for a milk of your choice, like almond or rice.

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