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Lemon Lavender Buckwheat Pancakes

Pancakes - we know and love them. But what if there's a way to make them a healthy breakfast, without tasting healthy? Well, I'm here to tell you it is possible. By blending buckwheat into flour, this classic breakfast is now loaded with nutrients.

This recipe is perfect for the menstrual phase, because of the buckwheat flour base and blueberry topping. During the menstrual phase, you want to stock up on micronutrients that are the building blocks of blood. Your hormones are at their lowest levels and energy is low, so keep your blood sugar steady with low GI foods.

Though wheat is in the name, buckwheat is actually naturally gluten-free, and has a lower Glycemic Index score than white flour (55 instead of 85)! It is considered a superfood, so I like to use it wherever possible. It's loaded with antioxidants, is high in fiber, and may aid blood sugar management.

Blueberries are great for the menstrual phase because they help reduce inflammation, but they also contain iron, calcium, zinc, and magnesium.


Lemon Lavender Buckwheat Pancakes

Serves: 6 Active Time: 20 minutes Total Time: 20 minutes



  • 1 cup buckwheat groats

  • 2 tsp sugar

  • 2.5 tsp baking powder

  • 1/2 tsp salt

  • 2 tsp culinary lavender

  • 1 egg

  • 1 lemon, zested

  • 2 tbsp lemon juice

  • 2 tbsp butter, melted

  • 1 cup milk

  • Blueberries


1. Turn your groats into buckwheat flour. In a high-power blender, add your buckwheat groats and blend until fine. You might need a bit more than 1 cup to get 1 cup of buckwheat flour, but it should be close.

2. In a medium mixing bowl, combine all your dry ingredients: buckwheat flour, sugar, baking powder, salt, and culinary lavender. If you're not adding maple syrup to serve or enjoy sweeter pancakes, feel free to add more sugar. Mix together.

3. Whisk your egg in a small bowl then pour it into the medium mixing bowl with the dry ingredients. Add in your lemon zest, lemon juice, milk, and melted butter. Mix until combined.

4. Heat a cast iron (or griddle or skillet) over medium heat until a drop of water sizzles. Then add a light layer of butter or oil. Pour 1/4 cup of batter in at a time, and then add blueberries into each pancake so that they have even amounts of blueberries.

5. Cook until the tops are bubbly and the edges firm. Use a spatula to flip and cook until both sides are golden.

6. Repeat with the remaining batter, adding butter/oil as needed between rounds.


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