Description
Blueberry buckwheat pancakes made on the stovetop with blueberries. Make a stack for a weekend breakfast packed with protein and fiber!
Ingredients
- 2 cups buckwheat flour
- ½ TBSP baking powder
- 1 tsp ground cinnamon
- 1 15-oz can coconut milk lite
- 4 tsp lemon juice
- 2 TBSP pure maple syrup
- splash of almond milk
- Avocado oil, for the skillet
Optional toppings
- Blueberries
- Chocolate chips
- Maple syrup
- Nut butter
Instructions
- Mix the flour, baking powder, and cinnamon together in a large mixing bowl until they’re well-combined. Add in the coconut milk lite, lemon juice, and maple syrup. Stir everything well to combine the wet and dry ingredients. The batter should be thick and smooth. Add a splash of almond milk here to thin the batter a little more. Thicker batter will lead to fluffier pancakes and thinner batter will yield thinner wider pancakes. Allow the batter to sit for ~5-8 minutes while you heat the skillet.
- Add a generous drizzle of avocado oil to a large nonstick skillet over medium heat. Once the skillet is warm, drop the batter in ~¼ cup amounts into the skillet. Add any toppings at this point (I love chocolate chips and blueberries!) to each pancake.
- Heat the pancakes for 4-5 minutes on each side, or until the edges start to brown and little bubbles appear on the surface. At this point, flip the pancakes and heat for an additional 2-3 minutes on the second side. The second side will cook faster!
- Serve the pancakes warm with optional toppings. Cook until all of the batter is used up. Store any leftover cooked and cooled pancakes in an airtight ziplock bag in the freezer for several months and microwave before serving.
Notes
Recipe adapted from Running On Real Food
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free