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Meal Prep, Blueberry Buckwheat Baked Pancakes

A meal prep breakfast! Eating in sync with your menstrual cycle has never been easier than with this healthy, delicious, and protein-packed breakfast! These meal prep, blueberry buckwheat baked pancakes have 30g of protein, take 5 minutes to prep, 25 minutes to bake, and then you just reheat when you're ready to eat. I like to serve it with some extra maple to sweeten it and almond butter on top for additional protein!

Ingredients for the menstrual phase: buckwheat, blueberries. During your menstrual phase, you want to focus on warm, comforting cooking methods to warm up your uterus. From the nutrition side, 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.

savory yogurt bowl with oven roasted veggies and jammy eggs

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. It is also packed with iron which is important to replenish while you bleed!

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


Meal Prep, Blueberry Buckwheat Pancakes

Serves: 1 Active Time: 5 minutes Total Time: 30 minutes


Ingredients Per Bowl

  • 1 egg

  • 1/2 cup nonfat Greek yogurt

  • 1/4 cup milk of choice

  • 1/4 cup buckwheat flour

  • 1 tbsp maple syrup + more to serve, optional

  • 1/2 tsp baking powder 

  • Blueberries, to taste - I did around 1/4 cup

  • 1 tbsp peanut butter


  1. Preheat oven to 350ºF

  2. In a medium-sized, oven-safe glass Tupperware, add the egg, yogurt, milk, buckwheat flour, maple syrup, and baking powder. Whisk until combined, then add in your blueberries and give it another stir.

  3. Bake for 25 minutes, or until fully cooked so if you poke a knife in, it comes out clean.

  4. Top with peanut butter and more maple syrup!

1 Comment

Jun 26

Hi Inbar,

Could you make the batter the night before, refrigerate, and then just pop it in the oven for breakfast the next day?

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