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Blueberry buckwheat pancakes

Blueberry buckwheat pancakes

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

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
Bowl
Coated pan
Coated pan
Stove
Stove
Tablespoon
Tablespoon
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