Buckwheat Blueberry Cinnamon Pancakes (gluten-free)

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 377.8
  • Total Fat: 16.5 g
  • Cholesterol: 65.3 mg
  • Sodium: 818.7 mg
  • Total Carbs: 47.9 g
  • Dietary Fiber: 13.3 g
  • Protein: 13.5 g

View full nutritional breakdown of Buckwheat Blueberry Cinnamon Pancakes (gluten-free) calories by ingredient


Introduction

Delicious! low glycemic index pancakes Delicious! low glycemic index pancakes
Number of Servings: 3

Ingredients

    *Arrowhead Organic Buckwheat Flour, 1 cup (remove)
    *Celtic Sea Salt (Light Grey), Coarse Grain (The Grain & Salt Society), 0.25 tsp (remove)
    Cinnamon, ground, 2 tsp (remove)
    Cardamom, ground, .5 tsp (remove)
    Baking Powder, 1 tsp (remove)
    Baking Soda, 1 tsp (remove)
    *Helios Organic Vanilla Kefir, 1 cup (remove)
    Almond Breeze Almond Milk, Unsweetened Original .5 cup
    Granulated Sugar, 1 tbsp
    Bob's Red Mill - Chia seeds - 2 Tbsp

    Blueberries, fresh, .5 pint as purchased, yields (remove)
    Coconut Oil, 2 tbsp

Tips

You can use butter instead of coconut oil for a more traditional flavor

You can use 1.5 cup buttermilk instead of kefir and almond milk.


Directions

Mix all ingredients except coocnut oil and blueberries. Oil pan with coconut oil, drip into pan, sprinkle blueberries on top, flip, eat with maple syrup!

Serving Size: makes 3 servings of 2 pancakes

Number of Servings: 3

Recipe submitted by SparkPeople user VALKYRIA-.