Preparation time: 8 minutes
Cooking time: 10 minutes
Servings: 2


½ cup coconut milk
1 tablespoon coconut oil
1 egg, beaten lightly
1/3 cup buckwheat flour
1 teaspoon baking powder
Pinch of salt
¼ cup frozen blueberries


In a bowl, put on the flour, baking powder and salt and mix well.
In a separate bowl, add the coconut milk, coconut oil and eggs and beat until
well combined.
Add the flour mixture and mix until just combined.
Fold in blueberries.
Heat a greased non-stick skillet over medium heat.
Place half of the mixture and spread in an even circle.
Cook for about 2-3 minutes.
Flip and cook for additional 1 minute.
Repeat with the remaining mixture.
Serve warm.


Calories: 181
Fat: 10.7g
Sat Fat: 7.7g
Cholesterol: 82mg
Sodium: 113mg
Carbohydrates: 18.6g
Fiber: 2.8g
Sugar: 2.5g
Protein: 5.4g