These blackberry & blueberry pancakes are just to thing for any and all lazy, romantic, delicious weekend brunching. Anyone who has looked through my other recipes will be unsurprised at seeing yet another pancake recipe this week. I do have a slight love affair with them in any and nearly all flavors. (To name my favorites: Matcha and Raspberry, Pumpkin Oat, Paleo Carrot Banana, and finally, Pumpkin Pie pancakes).
Now adding onto the list of my favorites, these dark berried pancakes are lightly sweet, juicy, moist and totally tasty. They are grain-free, lactose-free and sugar-free. And yet taste, bite for bite, like the pancakes you would find in any high quality restaurant except that these are awesome for your health!
Did you know that buckwheat is actually a fruit seed? Its not a grain at all, instead coming from the same family as rhubarb. And, did you further know that buckwheat is amazing for your body!?! Good for cardiovascular system, helps control blood sugar and may lower ones risk of diabetes, helps in preventing gallstones, and has health promoting potential that is equal to or even higher than that of some fruits and vegetables. How cool is that?
1 cup of buckwheat flour
1/2 cup of almond milk (or any other nondairy milk)
1 tablespoon of cinnamon
1/2 teaspoon of ginger
2 large eggs, lightly beaten
1 tablespoon of vanilla
4 tablespoons of honey
A handful of fresh blueberries
A handful of fresh blackberries
Optional: I added in a tiny sprinkling of dairy free, dark chocolate chips. This of course adds a small amount of sugar. Up to you! They will be just as delectable without.
- Mix together the eggs, milk, and vanilla in a medium size bowl.
- In a separate bowl, combine the buckwheat flour, cinnamon and ginger.
- Pour the dry ingredients into the wet ones. Mix just until combined. The batter should not be too runny or wet. It should have a slightly thicker consistency, similar to brownie batter.
- Add in the honey, stirring just to combine.
- Then add in the berries, stirring gently. And if you wish, the chocolate chips.
- Pour 1/2 cup of batter for each pancake onto a warm greased skillet. Cook until the top begins to bubble a bit. Flip the pancake. Cook until the other side is light golden brown. You may have to flip each pancake twice before it’s finished completely, to ensure even cooking through. I recommend cooking for roughly 90-120 seconds on each side. Keep a close eye on them. You will be able to see when they are done.
- Enjoy! These are super tasty straight off the griddle. I like mine topped with maple syrup or coconut yogurt. But peanut butter, honey, almond butter, and any other toppings you might like will also be fantastic.
- The finished product on these pancakes is a slightly thicker, denser version of a usual pancake. They taste just as good heated up the next day as leftovers! Store them in an airtight container at room temperature. They stay good for up to 3-4 days.
This recipe yields roughly 6-7 pancakes.