Saturday, 12 January 2013

Recipe of the Week 12/1 - Buckwheat Blueberry Pancakes

I came across these little beauties a few years ago when I was trailing the internet for a pancake recipe that packed a bit more of a nutritional punch. Pancakes don't have to be 'unhealthy' there are many alternative base ingredients that you can add that will alter the nutritional content of the beloved American Breakfast staple.

The main culprits that need to be changed are the heavily processed white flour that send your blood sugar rocketing and as a result your insulin levels ridiculously high and the refined caster sugar, which I don't think I need to talk about. This recipe uses Buckwheat flour as a healthy alternative.

Buckwheat is a complete protein, by this I mean that it contains all of the essential amino acids. It is gluten free, high in fiber and has very little effect on blood sugar levels. It is high in zinc, copper and selenium, generally an all round awesome ingredient.

So here's the recipe: (makes 3-4 pancakes)

1 cup of buckwheat flour
1tsp baking powder
Pinch of sea salt
1 large organic/free range egg (beaten)
1 cup of almond milk
2 scoops of vanilla whey protein (optional for increase in protein content)
2 tbsp melted kerrygold GRASS FED butter - (will discuss why grass fed in another blog)
Blueberries/straberries/raspberries for topping
Maple syrup for topping

Mix all the dry ingredients together until well blended.

Add one wet ingredient at a time, mixing well after each addition.

The batter may look a little thin but this is supposed it is how to look.

Heat a little coconut oil in a frying pan and cook until small bubbles appear in the batter and flip!

Top with fresh berries and a drizzle of maple syrup for a sweet treat.



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