For 1 Serving(s)
- 1/2 cup BUCKWHEAT FLOUR
- 1/2 cup BROWN RICE FLOUR
- 1/4 cup GROUND FLAX SEEDS
- 2 tsp. BAKING POWDER
- 1/4 tsp. BAKING SODA
- 1/4 tsp. SEA SALT
- 2 EGGS, BEATEN
- 1 + 1/2 cups WATER
- 2 Tbsp. PURE MAPLE SYRUP
- 1/4 cup UNSWEETENED APPLESAUCE
- 1 cup FRESH BLUEBERRIES
- 1/2 tsp. COCONUT OIL (for greasing the pan)
- OPTIONAL: Top with SLICED BANANA and/or PURE MAPLE SYRUP
Blueberry Buckwheat Pancakes Directions
- In a large bowl, whisk together dry ingredients.
- In a medium bowl, whisk together all wet ingredients, except for the blueberries.
- Pour the wet ingredients into the bowl of dry and mix together. Gently fold in blueberries.
- Heat a lightly greased large cast iron or non-stick pan at a medium heat.
- Use a 1/4 cup measure to pour pancake batter into the pan. Depending on the size of your pan, you can fit 2-4 pancakes at a time.
- When bubbles form throughout the pancake, and the edges are slightly dry, flip the pancake over to brown the other side (approximately 2-3 minutes per side).
- Serve with sliced banana and pure maple syrup.
This recipe makes a lot of pancakes so you can enjoy the leftovers (if there are any) another morning without all of the fuss. To freeze the leftover pancakes, place them side by side on a large baking sheet then place in the freezer until completely frozen (about 1 hour). Then remove the tray and place the pancakes into a sealed container for storage. To reheat, place frozen pancakes into the oven or toaster oven at 350°F for about 10 minutes.
Copyright © 2013 AvivaAllen.com. All Rights Reserved.