Buckwheat Pancakes with Fruit Topping

Buckwheat Pancakes with Fruit Topping

Buckwheat Pancakes with Fruit Topping

I have a secret way to feel like you’re eating dessert for breakfast. Make it sweet with these healthy buckwheat pancakes with fruit topping. This recipe is great for rushed mornings or great for weekend budgeting.

Ingredients:

1 cup Buckwheat Pancake & Waffle Whole Grain Mix (I love Bob’s Red Mill)

3/4 cup milk (use regular milk or substitute almond milk or milk of your choice)

1 tablespoon olive oil

1 egg

Toppings:

cinnamon

butter

blueberry compote syrup (just stew some blueberries on the stovetop)

1 apple, sliced

1 handful of berries

1 banana, sliced

Directions:

1 Blend 1 cup mix, 1 egg, 1 Tbsp oil, and 3/4 cup cold milk. Mix just until blended. Cook on preheated griddle at medium heat. Flip the pancakes when edges begin to brown and bubbles show in the center.

2 In a separate pan, heat 1/2 of an apple (sliced) with a dash of cinnamon and a teaspoon of butter. Cook until soft.

3 Top pancakes with blueberry syrup and fruit.

4 Enjoy!

Buckwheat whole grain pancakes are nutty in flavor, yet light in texture, they are kid friendly and can easily be made ahead of time.  If you want to use maple syrup then just make sure to track it as a red light!

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Sheila Petersen

Sheila Petersen

Coach Sheila loves helping others learn and get excited about making better food and lifestyle choices so they can experience how good it is to feel their best. She has a passion for creativity and making change fun. Sheila enjoys riding her bike, yoga, cooking and shopping for healthy food. Sheila loves that as a Kurbo Coach, she can help kids and families from around the world apply and achieve their health goals.

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