Healthy Buckwheat Pancakes with Blueberry Sauce

These healthy buckwheat pancakes are a nutritious and satisfying breakfast option. They are gluten-free and made with almond flour for added richness. The blueberry sauce adds a burst of flavor and natural sweetness.

Ingredients:

• 1 cup buckwheat flour
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1 cup unsweetened almond milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/4 cup water
• 1 tbsp lemon juice
• 1 tbsp honey

Instructions:

In a mixing bowl, combine buckwheat flour, almond flour, baking powder, baking soda, and salt

In a separate bowl, whisk together eggs, almond milk, maple syrup, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until well combined

Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of oil

Pour 1/4 cup of pancake batter onto the skillet for each pancake

Cook until bubbles form on the surface, then flip and cook until golden brown on both sides

In a saucepan, combine blueberries, water, lemon juice, and honey

Cook over medium heat until the blueberries burst and the sauce thickens

Serve the buckwheat pancakes with the blueberry sauce drizzled on top

Enjoy your healthy and delicious breakfast!