Fluffy Gluten-Free Blueberry Pancakes
Ingredients
- 1 cup + 2 tbsp almond milk
- 1 ripe banana, mashed
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup buckwheat flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 cup blueberries
Preparation
In a bowl, combine the almond milk, banana, lemon juice, lemon zest and vanilla extract. Mix until well-combined.
Add the buckwheat flour, baking powder and cinnamon and whisk until smooth. Gently fold through the fresh blueberries.
Cook on a non-stick frypan on medium heat for 2-3 minutes per side or until golden.
Serve with a dollop of coconut yoghurt, maple syrup and more fresh blueberries.
Tips
This recipe is gluten-free, oil-free, and refined sugar-free.
Blueberries add antioxidants, making it a healthy breakfast option.
