Buckwheat and Blueberry Pancakes

This feels like a treat, but it’s really not. In fact, if you make a big batch you can have these a couple of days on the trot – the pancake mix will keep in the fridge. By adding Blueberries to the pancake you get a nice antioxidant rich breakfast packed full of vitamin C… a lovely morning boost. You can also munch on one of these pancakes during an afternoon snack. All in all quite a versatile little recipe and let’s face it, who doesn’t like pancakes?! This recipe is a slightly adapted version from James Duigan Clean and Lean Diet Cookbook

Ingredients
275ml of Almond Milk
1 Large Organic Egg
55g wholemeal flour
55g Buckwheat flour
150g Blueberries
Coconut oil for frying
Maple Syrup for Drizzling

Cooking Ingredients
1. In large bowl, whisk the milk and egg together then gradually add the flours and whisk well until you have smooth batter. Stir in the blueberries

2. In an heavy based pancake pan (or frying pan), heat 1tbsp of oil. Once hot, spoon in a small ladleful of the batter and keep in a small round shape

3. After 2-3 minutes, flip and cook for the same amount of time. Repeat until you roughly 8 pancakes.