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Buckwheat Blueberry Pancakes
5th Feb, 2015

Ingredients

  • 60g buckwheat
  • 2 eggs
  • 4 tbsp gluten free flour
  • 1/2 tsp cinnamon
  • 1 tsp honey
  • Blueberries, halved

Equipment required:

Place the buckwheat in three times the amount of water and bring to the boil. Cook for 20 minutes until soft; drain and rinse under cold water to cool.

Whisk the eggs with the flour, cinnamon and honey; then add in the cooked buckwheat and blueberries. 

Place a little coconut oil in a small frying pan; once hot, add in 1/3rd of the mixture  and cook for 2 minutes on each side until golden. Cook the remaining batter in two more batches. 

Serve with some fresh blueberries.


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