Yes, another pancake recipe. This one is an old school variety (blueberry), traditional, well loved by most. But given a modern makeover, a health conscious update with the use of buckwheat flour. Which, unbeknownst to most, isn’t a wheat or grain at all but is actually a fruit seed. Making this dish entirely gluten/grain free and REALLY healthy for you!
Its easy to be fooled though. These are bready, filling and so yum, tasting just like the real deal, made-with-grain pancakes.
1 cup of buckwheat flour
1/2 cup of non dairy milk (almond milk, coconut milk-the kind to drink, not in a can, soy milk, you choose).
2-3 tablespoons of honey
1 tablespoon of vanilla extract
1-2 tablespoons of cinnamon (I love cinnamon, so I use a lot. But you decide)
1 teaspoon of ginger
1/2 teaspoon of nutmeg
1 cup of fresh blueberries
A handful of chocolate chips (I use dairy free)
- In a medium size bowl, add the buckwheat flour, milk and eggs. Mix together until combined. Add in honey, vanilla and spices.
- Then gently stir in the blueberries and chocolate chips.
- Do not overmix. Stir just until everything is well combined.
- 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, straight up and classic. But peanut butter, honey, almond butter, a sprinkling of sunflower seeds, yogurt, you name it. 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. But you will be shocked that there are zero grains in these guys. And they just as good heated up the next day as leftovers. Store in an airtight container at room temperature. They stay good for up to 3-4 days.
- This recipes yields 5-6 pancakes.