Low Histamine Buckwheat Pancakes with Blueberries & Honey

Total time35 min

Prep time10 min

Cook time20 min

Low Histamine Buckwheat Pancakes with Blueberries & Honey

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Ingredients

4 servings

For the batter

1 ½ cups buckwheat flour
Bobs Red Mill Organic Flour Buckwheat - 22 Oz Arrowhead Mills Gluten Free Organic Buckwheat Flour Pure Living Sprouted Grain Buckwheat Flour Organic Pereg, Flour, Multi-Purpose, Buckwheat (1 lb)Bob's Red Mill Buckwheat Flour
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1 ½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
Ingredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
¼ tsp fine salt
1 ¼ cups plain whole-milk yogurt
2 large eggs
2 tbsp honey
2 tbsp coconut oil, melted and slightly cooled, plus more for the pan
1 tsp pure vanilla extract
1 cup fresh blueberries

For serving

honey, for drizzling (optional)
fresh blueberries, for serving (optional)

Instructions

1
Whisk together the buckwheat flour, baking powder, baking soda, cinnamon, and salt in a large mixing bowl until evenly combined.
2
In a medium mixing bowl, whisk together the yogurt, eggs, honey, melted coconut oil, and vanilla extract until smooth.

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