Blueberry Buckwheat Pancakes

Sift flours, baking powder, soda bicarbonate and salt into a medium sized bowl and make a well in the centre. Whisk together milk, egg and vanilla and pour into the centre of the flour. Stir with a fork until combined.

Heat a frypan over medium heat. Grease or spray pan lightly with oil and measure 2 tbs of batter per pancake into frypan. Add 3-4 blueberries to each pancake and cook for approximately 2 minutes, or until golden. Turn and cook for another minute. Keep warm in a preheated oven and cook remainder of batter.

Drizzle pancakes with honey, scatter over remaining blueberries and sprinkle with desiccated coconut.

Energy 1671.59 kJ

Calories 399.34 cal

Protein 10.73g

Fibre 5.71g

Fat 9.59g

Sat. Fat 1.77g

Carbs 64.73g

Sugar