Both Blueberries and Coconut Oil are Superfoods. This blueberry buckwheat pancake recipe gives you a simple tip on how to combine these 2 amazing gifts from nature!
How to catch 2 super foods with a pancake 😉
Gluten-Free Blueberry Buckwheat Pancakes
Ingredients
- 1 cup coconut flour
- 1 cup buckwheat flour
- 6 teaspoons baking powder
- 1 teaspoon salt
- 1 cup blueberries - frozen or fresh
- 2 eggs - beaten
- 2 cups milk - or your favourite milk alternative
- 1/3 cup CoccoMio Coconut Oil - melted
- 1/4 cup rice syrup
Instructions
- Sift all the dry ingredients together and add the blueberries.
- Beat the eggs, milk, syrup and part of the coconut oil (with the exception of 2 tablespoons of coconut oil) together and combine the dry and moist ingredients. Stir to mix all the ingredients well.
- Add 2 tablespoons of coconut oil to the pan or griddle. Pour the batter into the desired quantities. Cook until bubbles are formed, turn and finish cooking.
- You can add fresh fruit, maple syrup, honey or our favourite, coconut syrup if you like.
CoccoMio, we’re just nuts about coconut and only the best will do!
