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Healthy Blueberry Buckwheat Pancakes
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Breakfast
Cuisine: American
Servings: 4 people
Calories: 291 kcal
Author: Christine | Mid-Life Croissant
Ingredients
  • 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
Instructions
  1. Combine dry ingredients, flours through the baking soda, in a large bowl.
  2. Add wet ingredients, almond milk through maple extract, to a smaller mixing bowl.
  3. Mix wet ingredients well.
  4. Add wet ingredients to dry ingredients and mix just until combined.
  5. Add berries and stir.
  6. Let batter sit 10 minutes while heating up a skillet over medium flame.
  7. Lightly grease skillet with butter or coconut oil.
  8. Using 1/4 cup measure, ladle batter into the skillet.
  9. Cook for about one minute, until edges brown and bubbles form on top of the pancake.
  10. Flip and cook about another minute.
  11. Serve with additional berries and maple syrup.