Blueberry Buckwheat Pancakes

Did you know buckwheat does not contain gluten, and is not even a grain, it is a seed. The seeds are a very rich source of soluble and insoluble dietary fiber. Buckwheat is also a complete protein source, containing all essential amino acids, and a particularly rich source of B vitamins. These pancakes are a perfect way to add more buckwheat to your diet! Buckwheat does tend to have a bitter taste, hence the applesauce and honey. The blueberries and cinnamon also ramp up the flavor. Enjoy!

1 cup organic buckwheat flour
1 teaspoon aluminum free baking powder
1 teaspoon baking soda
1 teaspoon organic cinnamon
¼ teaspoon sea salt
2 tablespoons organic raw honey
1 cup organic unsweetened almond milk
½ cup organic unsweetened applesauce
1 organic egg
1 teaspoon organic vanilla extract
1 cup frozen organic blueberries
organic coconut oil for the skillet

Directions:
Mix together the dry ingredients in a medium sized bowl. In a separate bowl, whisk together the wet ingredients, except blueberries.  Add the wet ingredients to the dry mixture, careful not to over mix. Gently fold in frozen blueberries.
Using a ¼ measuring cup, pour batter on to a heated skillet or grill coated with coconut oil. When bubbles appear, flip and cook until brown. Serve with coconut oil and 100% maple syrup. Makes 10 pancakes.

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