Blueberry Flax Buckwheat Pancakes

You can take the girl out of America, but she’ll never stop making pancakes. This recipe is hearty, but won’t leave you feeling bloated or heavy like wheat laden pancakes again. It’s rich in fiber and healthy fats, easy to make and it’s my favorite breakfast after a cool morning swim in the sea. I have used millet as well as buckwheat and it worked well. I’ve picked those flours as they are among the easiest for me to get here, but you could also try this recipe with amaranth, quinoa or rice flour – just be prepared to adjust the amount of water and/or baking soda.IMG_4426

Ingredients

2 tablespoons of buckwheat flour

2 tablespoons of ground flaxseed (I use a mix of ground chia seeds and flax)

1 egg

1/4 teaspoon baking soda

Pinch of salt

Water (whatever you need to obtain your desired consistency)

Blueberries, bananas or any fruit of your choice.

Coconut oil

IMG_4368

Instructions

Mix dry ingredients together in a small bowl.

Add wet ingredients and mix well.

Add fruit.

Heat coconut oil on a skillet. Pour mix on and cook on medium heat until down.

I top mine with fresh fruit and sometimes with a bit of agave syrup, however, if you use a banana you’ll find it’s already quite sweet on it’s own.

 

Enjoy!

IMG_4442

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s