Blueberry Buckwheat Pancakes

September 6, 2015 by
Blueberry Buckwheat Pancakes
Serves 4
Hearty, delicious pancakes - wonderful for breakfast!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 cup pancake mix (use gluten-free if preferred)
  2. 1 cup buckwheat flour
  3. 1 TB baking powder
  4. 1/2 tsp salt
  5. 1 TB maple syrup
  6. 2 eggs
  7. 2 cups almond or coconut milk
  8. 1 - 2 tsps vanilla extract
  9. 1/2 tsp ground cinnamon
  10. 2 TB olive oil, melted butter/ghee, or coconut oil plus more for oiling the griddle
  11. 1 cup blueberries (fresh or frozen)
Instructions
  1. Preheat lightly oiled griddle or large skillet over medium - low heat.
  2. Combine all dry ingredients in a large bowl and form a well in the center.
  3. Combine all remaining ingredients in a separate bowl, whisking to incorporate, then pour into dry ingredients.
  4. Mix all ingredients. If batter seems too thick, thin it with additional non-dairy milk or water.
  5. Gently fold in blueberries.
  6. Using a 1/3 c measuring cup as a ladle, scoop batter onto griddle. Cook until edges are dry and there are bubbles forming across the surface of pancakes. Turn with spatula and cook several minutes more until cooked through.
  7. If you are cooking them in batches, keep cooked pancakes warm in the oven, with the temperature set to 150 degrees.
  8. Serve warm with additional maple syrup, butter or coconut oil and fruit.
Notes
  1. If you're lucky enough to have leftovers, store them in the refrigerator or freezer and reheat in toaster oven for a quick breakfast.
Crabtree Healthy Living http://crabtreehealthyliving.com/

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