Buckwheat Pancakes with Blueberries and Yogurt
Fluffy and nutritious pancakes made from buckwheat, topped with fresh blueberries and creamy yogurt. A healthy and satisfying breakfast.
- 15 minutes
- 1 serving
- Breakfast
- vegetarian
- antioxidant
- gluten-free
- microbiome-friendly
Ingredients
- 80 g Buckwheat flour
- 60 g Egg
- 100 g Milk
- 80 g Blueberries
- 100 g Yogurt
- 1 piece Honey
- 5 g Coconut oil
- 0.5 g Salt
- 0.5 piece Baking powder (aluminum-free)
Instructions
- Mix buckwheat flour, baking powder, and salt in a bowl.
- In a separate bowl, whisk together egg, milk, and honey.
- Add the liquid ingredients to the dry ingredients and stir until smooth.
- Melt coconut oil in a pan over medium heat. Spoon small portions of the batter into the pan and cook pancakes (about 2-3 minutes per side).
- Serve pancakes with yogurt and blueberries.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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