Gluten-Free Buckwheat Pancakes with Berries and Maple Syrup
Delicious and healthy pancakes made from gluten-free buckwheat flour, served with fresh berries and maple syrup. Perfect for a gluten-free breakfast or brunch.
- 15 minutes
- 2 servings
- Breakfast
- vegetarian
- antioxidant
- blood-sugar balancing
- calciumreich
- energy
Ingredients
- 100 g Buckwheat
- 150 g Almond Milk
- 60 g Egg
- 1 piece Baking Powder (Aluminum-Free)
- 2.5 g Olive Oil (Extra Virgin)
- 50 g Blueberries
- 50 g Strawberries
- 1 piece Maple Syrup
Instructions
- Mix buckwheat flour, almond milk, egg, and baking powder (aluminum-free) in a bowl until smooth.
- Heat olive oil in a non-stick pan over medium heat.
- Pour about 2-3 tablespoons of batter per pancake into the pan and cook for about 2-3 minutes on each side until golden brown and bubbles appear on the surface.
- Serve warm, topped with blueberries, strawberries, and maple syrup.
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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