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Blueberry Buckwheat Pancakes

Recipe By Natalie Carter

Makes 6 large pancakes

1/2 cup Buckwheat Flour
1/2 cup Self-raising Flour
1/2 cup blueberries (fresh or frozen)
1 cup Milk (cow’s, coconut or almond- all unsweetened)
Dollop Greek Yoghurt

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Mix the first 4 ingredients together in a mixing bowl. This is your batter, add a little more milk if it is too thick. Heat some butter or spray a frying pan lightly with oil spray. Place a large blob in the pan and fry till bubbles appear, flip onto other side for another minute or two then continue this process till all your batter has been used. I like to flick the oven on and keep the other pancakes warm.

Place a pancake or two on a plate next to a yummy dollop of yoghurt and a few extra blueberries. Breakfast of champions!

P.S: A nice bushwalk or run after, what a great way to spend your Sunday! (Calorie content is approx 400 cals -120cals per pancake)

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