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Sprouted Blueberry Buckwheat Pancakes

Photo of sprouted wheat coconut pancakes recipe

 

Sprouted Blueberry Buckwheat Pancakes

Use those wheat berries in your food storage for this yummy, healthy way to start any day!

Course Breakfast

  • 2 1/2 cups raw buckwheat soaked overnight, drained
  • 1/2 cup flaxseed
  • 3 cups water
  • 1/2 tsp stevia powder optional
  • 1 tsp sea salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 bananas
  • 4 tsp baking powder
  • 2 cups blueberries

  1. Blend water, buckwheat, and flax in BlendTec until smooth
  2. Add stevia, salt, cinnamon, nutmeg, bananas, and baking powder, blend 30 seconds.

  3. Pour into bowl, add blueberries and stir by hand. Fry on griddle with a minimal amount of coconut oil.

  4. When pancakes are browned on both sides, they will still be gooey in the middle: this preserves much of the sprouted nutrition and actually tastes good, though you can cook them extra long if you want them solid all the way through.

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