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.
Why this dish is good for you
Buckwheat is gluten-free and high in protein and fiber. Blueberries are full of antioxidants and vitamin C. Yogurt provides probiotics for gut health. This dish is fiber-rich, antioxidant-packed, and microbiome-friendly.
Ingredients
- Buckwheat flour80 g
- Egg60 g
- Milk100 g
- Blueberries80 g
- Yogurt100 g
- Honey1 Stück
- Coconut oil5 g
- Salt0.5 g
- Baking powder (aluminum-free)0.5 Stück
Method
- 1
Mix buckwheat flour, baking powder, and salt in a bowl.
- 2
In a separate bowl, whisk together egg, milk, and honey.
- 3
Add the liquid ingredients to the dry ingredients and stir until smooth.
- 4
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).
- 5
Serve pancakes with yogurt and blueberries.
Up-Food calculates calories, macro- and micronutrients for this dish, adds them to your daily balance and shows you which nutrients you are still missing this week.
- Nutrients per serving based on USDA and BLS reference data
- Add it straight to your weekly plan
- Send the ingredients to your shopping list
- Vitality score across seven days
No account, no payment details — you see the finished plan right away. See pricing
