Blueberry Buckwheat Pancakes – Gluten Free

This dish is perfect for a Sunday morning brunch. Packed with protein and fiber this will keep you full into the afternoon hours.  Using fresh blueberries that are in season makes this simply delicious.  If you are not able to get fresh blueberries you may substitute frozen.  Use a non stick skillet sprayed with cooking oil or wiped with coconut oil to prevent pancakes from sticking during the cooking process.   

Ingredients:

1/2 cupbrown rice flour
1/2 cupbuckwheat flour, whole groat
1 tsp baking soda
8 oz blueberries, wild, raw
1 tsp flax seed, whole
2 tsp chia seeds, raw
226.8 g/8.0oz (256.3g) almond milk, vanilla
2 tbsp agave nectar, organic, raw

Recipe Directions:
Mix together the brown rice flour, buckwheat flour, baking soda, flax seeds, and chia seeds.  Whisk in the almond milk until well combined.  Gently fold in 3/4 cup of the blueberries.  Drop spoonfuls of batter onto a hot skillet set at medium low.  Let cook for 5 minutes until bubbles appear on the surface and flip.  Cook for an addditional 5 minutes.  Top with remaining blueberries and raw agave nectar.

Serves 2

Nutrient Analysis per Serving:
Calories: 440.9               
Total Fat: 8.3
Saturated Fat: 0.8
Trans Fat:  0.0
Polyunsaturated Fat:  0.0
Monounsaturated Fat: 0.0          
Cholesterol: 0.0
Sodium: 647.4
Carbs: 84.8               
Fiber: 10.2
Sugars:  24.8
Protein: 10.5

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