These pancakes are always a crowd pleaser, I never cook any other version now. These really are the best pancakes ever.
At The Body Retreat we are always looking for ways to make every day recipes healthier, here we use porridge oats to provide a filling pancake sweetened only with blueberries (although we do like a little drizzle of syrup to serve), these pancakes will keep you full all morning until your morning snack. I usually have frozen blueberries in the house, so I have the ingredients to make these pancakes at any time, but Pancake Day is a great reason to give them a try.
Gluten, Dairy and Sugar Free Blueberry Pancakes
- 2 tablespoon Buckwheat flour
- 1 cup porridge oats (rough)
- 1 cup blueberries (mash up a few to release a bit of juice)
- 1 egg yolk
- 2 egg whites
- 1/2 cup Almond milk
- 1/2 teaspoon baking powder
- pinch salt
- 2 tablespoons rapeseed oil
Mix the dry ingredients in a bowl, add the mashed blueberries (saving few back for presentation)
Add the egg yolk and a good slug of milk, you are looking for a sturdy but gloopy batter mix (Due to the oats this will be much thicker than normal batter mix)
In a separate bowl whisk the egg whites
Fold the egg whites into the with metal spoon or fork so as not to knock the air out, this will loosen the mixture slightly.
Heat a tablespoon light rapeseed oil in a frying pan and using a large serving spoon to drop in a dollop of batter. I usually cook three at a time. The batter dosnt tend to run too far and once it meets the heat they start to set. Give it about two mins per side and then using a fish slice flip over and two mins on the other side.
I serve mine with the remaining blueberries a dollop of natural yog and a drizzle of maple syrup.
Start to finish this gorgeous recipe only takes about ten mins.
Id love to hear what you think about these pancakes and how you get on making them 🙂 xx
Conscious Cooking
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Both my boyfriend and I love these pancakes and are a weekly treat for us on Saturday morning
Filling and delicious pancakes. I dressed them with a spoonful of almond yoghurt, a few blueberries and a smattering of chopped pecans.
Absolutely gorgeous! I had to add a little bit more milk than in the recipe to get the required batter consistency (I think my oats were thirsty) but they were SO tasty.
Can you freeze these once cooked? Thanks
You can Jane, just pop a piece of grease proof paper between them and put in a bag x