Buttermilk Buckwheat Blueberry Pancakes
Buttermilk Buckwheat Blueberry Pancakes serves: 4 (about 4 pancakes per serving)
Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes
Ingredients:
- 1 cup (121 g) oat flour
- 1 cup (120 g) buckwheat flour
- 2 Tbsp coconut sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 Tbsp ground flaxseeds
- 1/4 cup + 2 Tbsp (90 ml) warm water
- 1 1/2 cups (360 ml) unsweetened fortified nondairy milk of choice (almond, hemp, rice, etc.)
- 1 tsp apple cider vinegar
- 1/4 cup (55 g) coconut oil, melted
- 2 tsp vanilla extract
- 1 1/4 cups (185 g) fresh blueberries
- Maple syrup, for serving (optional)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a large bowl, whisk together oat flour, buckwheat flour, coconut sugar, baking powder, salt and cinnamon.
- In a small bowl, whisk together flaxseeds and warm water and set aside for several min until slightly thickened.
- In a measuring cup, combine nondairy milk and vinegar. Set aside for several min.
- In a medium bowl, place melted coconut oil, vanilla extract, flaxseed mixture and nondairy milk mixture. Whisk to combine.
- Add wet ingredients to bowl with dry ingredients. Stir well until completely combined. Fold in blueberries.
- Spray a griddle or large nonstick skillet with nonstick spray or lightly grease with coconut oil. Heat over medium-high heat. Add approximately 1/4 cup (60 ml) of batter to form each pancake. Cook 2–3 min, or until surface is bubbly and edges are dry. Flip and cook an additional 2 min, or until golden. Repeat with remaining batter, spraying or greasing the pan between batches. Adjust heat as necessary, usually the first batch requires higher heat than subsequent batches. Enjoy immediately with pure maple syrup, if desired.
Notes:
Storage tip: Pancakes will keep in an airtight container in the refrigerator for up to 5 days, or tightly wrapped and frozen for up to 3 months.
Reheating tip: Pancakes can be reheated in a toaster oven for 3–4 min, or until heated through and slightly crisp.
Nutrition Information Per Serving:
435 calories, 19 g total fat, 12 g saturated fat, 2.5 g polyunsaturated fat, 2.6 g monounsaturated fat, 0 mg cholesterol, 542 mg sodium, 417 mg potassium, 59.6 g total carbohydrates, 8.5 g fiber, 15 g sugar, 9.1 g protein, 32% calcium, 19% iron
