These Buckwheat Pancakes are a healthified version of a childhood favorite. Made with less gluten, no refined sugar and every ounce as much love.
Blueberry pancakes and I go way back. Waaaaaay back. To the 1970s, in fact, when buckwheat pancakes were just a tiny point of light on the horizon and all-purpose flour ruled suburban kitchens far and wide.
In my family, my mom was the Cook. But my dad was the Breakfast Master.
But that’s not exactly true.
I preferred my dad’s french toast. Which he probably made on a more regular basis. Exclusively for me. Believe me, I was not an ignored child.
His blueberry pancakes were my friend’s favorite. Whenever she would sleep over, which was never as often as I would’ve liked, my dad would happily whip up a batch for her to enjoy. And that is why…since becoming a parent myself…I remember them so fondly.
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My friend, Melissa (not her real name,) had some health issues which were more serious than I understood at the time. Looking back, I see that she downplayed that aspect of her life. She really didn’t want a lot of fuss and drama surrounding her health. She operated with a sturdiness and self-sufficiency well beyond her years.
Whatever she needed to do, she could do for herself. She would have been fine just pouring herself a bowl of cereal in the morning.
But she seemed to understand and appreciate that my father relished the chance to indulge her. To make her her favorite food. So she gladly accepted them.
Not only would she accept them. She would devour them.
Blueberry Buckwheat Pancake Recipe
So, on those mornings when we finally awoke and ambled our way downstairs after a late night full of scary movies and prank phone calls, my dad would be standing there with a big fat grin on his face and blueberry pancakes on the stove.
If it were any other friend or, God forbid, my sister who brought out such blatant favoritism, I would have been insanely jealous. But, for some reason, this was OK.
Probably because it came with pancakes.
And pancakes make everything OK.
These buckwheat pancakes are denser and heartier than my dad’s classic breakfast. Over the years, I’ve grown more sensitive to sugar and gluten so I’ve developed a recipe that hits the nostalgia button without making me need a nap.
The hints of cinnamon and maple combined with the nutty flavor of buckwheat make these pancakes particularly satisfying on a Fall or Winter morning.
I like to think these are the pancakes Melissa and I would have as adults at Brunch. No doubt, while discussing the long-term mental effects of watching Jaws and The Exorcist approximately 20,000 times and how Caller-ID is really kind of a shame.
And my dad’s name would probably come up, too.
Need more breakfast ideas? Try my
- 3/4 cup buckwheat flour
- 3/4 cup whole-wheat pastry flour
- 1 Tablespoon coconut sugar
- 1 Tablespoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 1/2 cup almond milk
- 2 large eggs
- 2 Tablespoons melted coconut oil
- 1 teaspoon maple extract
- 1 cup blueberries thawed if using frozen
- Combine dry ingredients, flours through the baking soda, in a large bowl.
- Add wet ingredients, almond milk through maple extract, to a smaller mixing bowl.
- Mix wet ingredients well.
- Add wet ingredients to dry ingredients and mix just until combined.
- Add berries and stir.
- Let batter sit 10 minutes while heating up a skillet over medium flame.
- Lightly grease skillet with butter or coconut oil.
- Using 1/4 cup measure, ladle batter into the skillet.
- Cook for about one minute, until edges brown and bubbles form on top of the pancake.
- Flip and cook about another minute.
- Serve with additional berries and maple syrup.