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The Pancakes You Need to Make for Brunch
If you and your friends are always looking for delicious pancakes to eat at brunch, you'll love this recipe.
Impress them by making these Lemon Blueberry Buckwheat Cakers!
They're packed with protein and fiber, are gluten and dairy free, and are a great choice to refuel after your group workout class. The fiber in these pancakes binds to excess hormones and toxins, moving them out of your body (what every Balanced Bombshell wants).
You'll keep their bellies full, minds focused, and hormones balanced!
Plus, if any of your friends are having their period, the ingredients are great during that time of the month! They're my favorite to make during my menstrual week and bring my body a sense of calm and relaxation.
I came up with this recipe when reminiscing about a lemon blueberry pie I use to make - back to the good old days when I could eat gluten, dairy, and sugar, without any issues.
So I decided to make a more hormonally friendly version, which I hope you and your friends love too!
LEMON BLUEBERRY BUCKWHEAT CAKERS
Servings: 1
INGREDIENTS:
1 egg white (hormone & cage free)
1 scoop of plant based vanilla protein powder
3 tbsp of gluten free buckwheat powder
1/2 tbsp of coconut flour (makes them fluffy!)
2-3 tbsp of blueberries
Juice from 1/2 lemon
1 tsp. cinnamon
1/2 cup almond milk (more if you like thinner pancakes)
DIRECTIONS:
1. Mix together all ingredients, except blueberries.
2. When mixed well, gently fold in blueberries.
3. Heat 1/2 tbsp. of coconut oil.
4. Add batter to make two-three pancakes.
5. Once batter lightly bubbles, flip once. 6. When done, transfer to a plate, top with a light drizzle of maple syrup, and a dash of Himalayan pink sea salt.
Enjoy!
Members get access to even more delicious, hormone balancing recipes in the Lifestyle Plan!
