Buckwheat Blueberry Pancakes

Name: Buckwheat Blueberry Pancakes
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 cup dry (300g cooked weight) Buckwheat; 2 eggs (100g) Eggs; 3/4 cup (180ml) Milk; 2/3 cup (100g) Blueberries; to serve (20g) Maple Syrup

Recipes · Breakfast · Recipe, Typed Supps

Nutty, gluten-free pancakes that taste like more than the flour they are missing.

Allergens and patterns

Contains eggs, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

1 cup dry (300g cooked weight) Buckwheat — Not a wheat at all but a seed, which is why it is gluten-free — and why it brings rutin and a full amino acid profile.
2 eggs (100g) Eggs — Protein and lift. Gluten-free batters need eggs more than wheat ones do.
3/4 cup (180ml) Milk — Thins the batter to pouring consistency and adds calcium.
2/3 cup (100g) Blueberries — Dropped onto the wet side after pouring, so they do not bleed through the whole batch.
to serve (20g) Maple Syrup — Sugar, plainly — but a small measured pour rather than an unmeasured one.

Nutrition per serving

Calories: 273 kcal
Protein: 13.4g
Carbohydrate: 35.3g
of which sugars: 16.4g
Fat: 8.2g
of which saturated: 3.2g
Fibre: 3.2g
Sodium: 116.2mg

Method

Whisk the buckwheat flour, eggs and milk to a smooth batter and rest it for ten minutes.
Pour rounds into a hot, lightly oiled pan and drop blueberries onto each one.
Flip when the edges look dry, about two minutes.
Serve with the syrup.