Buckwheat Pumpkin Blueberry Pancakes
This is a gluten-free recipe and a high-fiber food. Seriously delicious!
Total Time: 15 minutes
Serves: 4
INGREDIENTS:
1 cup of buckwheat flour
2 eggs
1/2 cup of coconut milk
1/2 cup of canned pumpkin
1 chopped banana
1/2 cup of fresh or frozen blueberries
1 tsp. Cinnamon
1 tsp. Vanilla Extract
1 tbsp. coconut oil, or flaxseed oil, avocado oil, or refined olive oil
DIRECTIONS:
Combine all ingredients but buckwheat flour in a bowl (except blueberries).
Whisk in flour carefully to avoid clumping.
Stir in blueberries.
Heat oil in pan over medium heat
Pour approximately 1/3 cups of batter per pancake until pan is full.
Cook until bubbles form on top of batter and begin to pop, flip and repeat cooking
Serve warm with either yacon syrup or Lakanto Maple Flavored Syrup. These two natural sweeteners are both low-glycemic and cause no side effects. Yacon is also rich in prebiotics.
Enjoy!
