- 1 cup buckwheat flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon Himalayan pink salt
- 1 cup coconut milk
- 2 eggs
- 1 tablespoon raw honey
- 2 tablespoons butter, divided
- 1/2 teaspoon baking soda
- 1 cup fresh blueberries
- 1 banana, mashed
- Mix buckwheat flour, cinnamon, and salt together in a large bowl. Make a well in the center; fill with coconut milk, eggs, honey, 1 tablespoon butter, and baking soda. Mix batter until smooth.
- Fold blueberries and banana into the batter; stir gently to combine.
- Melt the remaining 1 tablespoon butter on a griddle over medium-low heat. Drop 1/4 cup batter on the griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 3 minutes. Repeat with the remaining batter.
03/26/2018
recipepes.com
Gluten-Free Blueberry Banana Buckwheat Pancakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
