Buckwheat Blueberry Pancakes (Gluten Free)

Ingredients

Blueberry Sauce

• 250g fresh blueberries
• 1 tbsp caster sugar
• 1 tbsp water

Pancake Batter

• 2 cup buckwheat flour
• 1 tsp baking powder
• 2 cups coconut milk
• 2 egg
• ¼ cup agave
• 1 tsp vanilla essence
• 2 tbsp coconut shavings, toasted

Method

Blueberry Sauce

1. Place the blueberries, sugar and water into a small pot and bring to a simmer and let thicken slightly for 2 minutes. Set aside.

Pancake Batter

2. Place the buckwheat flour, baking powder, coconut milk, eggs, vanilla and agave into a bowl and stir to combine.
3. Pre-heat the pancake maker until the READY indicator light is illuminated. Pour L cup batter into each pancake cooking well, close the lid and set the timer to 2 minutes. When complete remove the pancakes using a silicon spatula and continue until the pancake batter is depleted.
4. Serve with blueberry sauce and coconut shavings.