Gluten-Free Blueberry & Buckwheat Pancakes

If you're looking for a quick and easy recipe, that's also gluten-free, why not try these delicious breakfast pancakes?

  • Serves: 2
Gluten-Free Blueberry & Buckwheat Pancakes
  • 75g gluten-free buckwheat flour
  • 1 tsp free-from baking powder
  • ¾ tbsp chickpea flour mixed with 1½ tbsp water
  • 75ml vegan milk
  • 75g blueberries
  • 1 tbsp oil
  • agave, maple or golden syrup

Ingredients

  • 75g gluten-free buckwheat flour
  • 1 tsp free-from baking powder
  • ¾ tbsp chickpea flour mixed with 1½ tbsp water
  • 75ml vegan milk
  • 75g blueberries
  • 1 tbsp oil
  • agave, maple or golden syrup
Like this recipe? Share it!
Method
  • Mix the flour and baking powder in a jug. Beat in the chickpea flour, water and milk. Stir in the blueberries.
  • Put a little oil into a frying pan, roll it around to cover the surface and heat until almost smoking. Pour the mixture into the pan to make four pancakes and cook on medium heat.
  • When bubbles appear on the surface and the base is golden turn the pancake over and cook the other side. Serve warm with syrup.
Like this recipe? Share it!

Recipe taken from:

Doves Farm, www.dovesfarm.co.uk

7-day Veggie Challenge

FREE food diary

All of our recipes are accredited by Juliette Kellow, registered dietitian.