Blueberry Buckwheat Pancake Stack

Blueberry Buckwheat Pancake Stack with whipped Coconut Cream & Blueberry Compote.



These gluten-free, paleo friendly, refined-sugar-free pancakes are a stack of gorgeousness & can be easily made dairy free & vegan. They keep well in the fridge so you can warm them up the next day or the day after & add your fav topping, or eat them cold, on the go or add to a lunch box as a healthy treat.


Buckwheat is easy to cook with & is thought to help blood sugar levels & is also a great source of fibre.


There is no doubt that what we eat greatly effects our moods as well as our health. We have little control over what any given day may bring, but we can make sure to start it right with good, healthy, nutritious foods that fortify, replenish & boost our bodies and overall mood.


One of my fav foods is blueberries, they have only a small amount of fructose meaning eating them won’t send us on a blood sugar roller coaster. They are packed with phytonutrients, antioxidants & are anti-inflammatory. We now know that inflammation is a root cause of many chronic diseases. It’s amazing that these little berries have so many powerful benefits on our health. They also help boost out moods too...there aren’t many pills that can offer all of this.


Here’s what you’ll need to make these beauties.


Pancake:

175 gm buckwheat flour

2 eggs (or flax egg)

300mls oatmilk

Pinch Cinnamon

Tsp vanilla

2 tsp baking powder

Knob butter/coconut oil


Topping:

1/2 cup coconut cream

1/2 cup blueberries

Tbsp poppyseeds (optional)


Method

To make the pancakes whizz up all the pancake ingredients in a blender/processor except for butter.