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Marisa

Blueberry Buckwheat Pancakes

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 12 pancakes
Course: Breakfast
Ingredients Method Notes

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

Method
 

  1. 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. 
  2. 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.
  3. Use a ⅓ cup measuring cup to pour the batter onto a greased skillet.
  4. 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)