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Blueberry Buckwheat Pancakes

Marisa
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Servings 12 pancakes

Ingredients
  

  • 2 eggs
  • ½ cup unsweetened applesauce
  • 1 cup + 2 TBSP unsweetened almond milk
  • 1 tsp. vanilla extract
  • 2 TBSP coconut sugar or brown sugar
  • 2 TBSP lemon juice
  • 1 cup buckwheat flour
  • ¾ cup whole-wheat flour or all-purpose
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. ground cinnamon
  • 1 heaping cup blueberries

Instructions
 

  • Heat a large skillet over medium heat. Add a little coconut oil or butter, and tilt the pan to coat. Alternately, spray with non-stick cooking spray. 
  • In a large mixing bowl, combine all of the wet ingredients and mix well. Add the dry ingredients and mix just until combined, being careful not to over-mix. Gently fold in the blueberries.
  • Use a ⅓ cup measuring cup to pour the batter onto a greased skillet.
  • Cook until bubbles begin to form along the edges, flip, and then cook until the other side is browned.

Notes

If mixture appears to be too thick, add an additional 2 TBSP milk (bringing it to a total of 1 ¼ cups)