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05 Feb, 2015

Buckwheat Blueberry Pancakes

Our healthy buckwheat blueberry pancakes are a serious contender to the all-american short stack. They are so tantalizingly tasty that they can make anyone into a morning person and will guarantee you wanting breakfast all day long.



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


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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