Breakfast

Buckwheat Blueberry Cinnamon Pancakes (gluten-free) is for Breakfast.

Buckwheat Blueberry Cinnamon Pancakes (gluten-free) takes 10 minutes to prepare.

Buckwheat Blueberry Cinnamon Pancakes (gluten-free) takes 10 minutes to cook.

Buckwheat Blueberry Cinnamon Pancakes (gluten-free) makes 3 servings.

The ingredients for Buckwheat Blueberry Cinnamon Pancakes (gluten-free) are:

*Arrowhead Organic Buckwheat Flour, 1 cup (remove)
*Celtic Sea Salt (Light Grey), Coarse Grain (The Grain & Salt Society), 0.25 tsp (remove)
Cinnamon, ground, 2 tsp (remove)
Cardamom, ground, .5 tsp (remove)
Baking Powder, 1 tsp (remove)
Baking Soda, 1 tsp (remove)
*Helios Organic Vanilla Kefir, 1 cup (remove)
Almond Breeze Almond Milk, Unsweetened Original .5 cup
Granulated Sugar, 1 tbsp
Bob's Red Mill - Chia seeds - 2 Tbsp

Blueberries, fresh, .5 pint as purchased, yields (remove)
Coconut Oil, 2 tbsp

Here is how you make Buckwheat Blueberry Cinnamon Pancakes (gluten-free):

Mix all ingredients except coocnut oil and blueberries. Oil pan with coconut oil, drip into pan, sprinkle blueberries on top, flip, eat with maple syrup!Serving Size: makes 3 servings of 2 pancakesNumber of Servings: 3Recipe submitted by SparkPeople user VALKYRIA-.

The nutritional information for Buckwheat Blueberry Cinnamon Pancakes (gluten-free) is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 377.8

• Total Fat: 16.5 g
• Cholesterol: 65.3 mg
• Sodium: 818.7 mg
• Total Carbs: 47.9 g
• Dietary Fiber: 13.3 g
• Protein: 13.5 g

The dietary needs meet for Buckwheat Blueberry Cinnamon Pancakes (gluten-free) is Gluten Free