Blueberry buckwheat pancakes

Name: Blueberry buckwheat pancakes
Prep time: 20 min
Total time: 20 min
Yield: 1 Portion(en)
Ingredients: ½ Teaspoon Maple syrup, maple syrup; ½ Tablespoon Baking powder; 1 Pinch(s) Salt, table salt, sea salt; 75 g Blueberries, blueberries (fresh); 65 g Buckwheat flour; ½ Teaspoon Rapeseed oil; 75 ml Oat milk, oat drink; 40 g Coconut yogurt (natural); ¾ Teaspoon Rice syrup

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Preparation time:

20 min

Difficulty level:

Simple

Portion:

1

Nutritional values:

488

Calories

73 g

Carbohydrates

10 g

Protein

14 g

Fat

Ingredients:

	Maple syrup, maple syrup	½ Teaspoon
	Baking powder	½ Tablespoon
	Salt, table salt, sea salt	1 Pinch(s)
	Blueberries, blueberries (fresh)	75 g
	Buckwheat flour	65 g
	Rapeseed oil	½ Teaspoon
	Oat milk, oat drink	75 ml
	Coconut yogurt (natural)	40 g
	Rice syrup	¾ Teaspoon

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Preparation:

Step 1:

Pour oat milk or drink, coconut yogurt, rice syrup and 1 pinch of salt into a bowl and mix everything together. Add flour and baking powder and whisk everything really well until a smooth dough is formed. Let the finished dough rest for about 30 minutes. In the meantime, wash and dry the blueberries.

Step 2:

Heat oil in a frying pan. Put 2 tablespoons of batter per pancake in the pan, top with a few blueberries and fry on both sides over medium heat for 1-2 minutes each until golden brown. Sprinkle with remaining blueberries.

Macronutrient distribution:

The recipe Blueberry buckwheat pancakes is composed of the following macronutrients.

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Kitchen utensils needed:

Bowl

Coated pan

Stove

Tablespoon

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Daily calorie intake::

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How do you burn 488 kcal?

Based on a woman of 25 years, 1.65 m height and 60 kg weight:

Walking

2h 46 min

Jogging

1h 38 min

Cycling

1h 23 min

Fitness training

1h 40 min

Other sports:

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