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+ servings

Blueberry and buckwheat pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Servings 1
Calories 572 kcal
Author FREEE


  • 75 g FREEE Buckwheat Flour
  • 1 tsp FREEE Baking Powder
  • 1 free-range egg (or 3/4 tbsp FREEE Chickpea Flour + 1 1/2 tbsp water)
  • 75 ml milk (or vegan milk)
  • 75 g blueberries
  • vegetable oil
  • agave, maple or golden syrup


  1. Put the flour and baking powder into a large bowl or jug and stir to combine.

  2. Beat in the egg (or chickpea flour + water) and milk to make a smooth batter. Stir in the blueberries.

  3. Put a little oil into a frying pan, roll it around to cover the surface and heat until the pan is nice and hot.

  4. Pour the batter into the pan to make three circles and cook on a medium heat. When bubbles appear on the surface and the base is golden, turn the pancakes over and cook the other side. Repeat until all the batter is used.

  5. Serve warm with a syrup of your choice.

Nutrition Facts
Blueberry and buckwheat pancakes
Amount Per Serving
Calories 572 Calories from Fat 212
% Daily Value*
Fat 23.6g36%
Saturated Fat 5.8g36%
Sugar 22.2g25%
Protein 18.1g36%
* Percent Daily Values are based on a 2000 calorie diet.