Not only do these pancakes taste amazing, rather than usual refined flours they are full of nutritious and blood sugar stabilising ingredients.
What this means is that instead of having an energy crash after eating them, you will feel great until lunch. Keeping blood sugar stable is also one of the most important ways we can avoid our body's inflammatory response.
I've used protein powder in this recipe, but feel free to replace this with more ground almonds if you would prefer.
1/2 cup vanilla protein powder
1/2 cup ground almonds
1/2 cup buckwheat flour
1 tsp baking powder
1/4 tsp bicarbonate of soda
Zest of 2 lemons
2 tbs lemon juice
1 cup milk of your choice
2 tbs coconut oil, melted
1 cup blueberries
Method for Lemon and Blueberry Pancakes
In a large bowl, mix together all of the dry ingredients. Then add the zest, juice, eggs, milk and coconut oil and mix together well.
Finally, fold through the blueberries.
Heat a little oil in a frying pan over a low-medium heat. Take 2 tablespoons of the batter and flatten out a little in the pan. Cook for 2-3 minutes, or until small bubbles appear on the surface. Flip over and cook for 2 minutes on the other side.
Repeat until all the batter is used up, keeping the made pancakes warm in an oven (50-70 degrees C).
Serve the pancakes immediately with a few more warmed up blueberries and some yoghurt if you wish.