Pancakes are one of those foods that just scream comfort. They really bring me back to the excitement I felt years back when I would wake up to the aroma of fluffy cakes cooking away on a hot pan, waiting to be devoured. 
These pancakes are light, fluffy, and hearty all at the same time. The combination of whole grain buckwheat and oat flours provide fiber, protein, and B vitamins, while cinnamon, pure maple syrup, and a bit of coconut oil provide scrumptious flavors. The star ingredient, seasonal blueberries, provide antioxidants, nutrients, and even more flavor!
My family absolutely loves these pancakes. I personally love to enjoy them for breakfast or a snack whenever the craving hits!
Whole Grain Blueberry Pancakes
Ingredients
- 1 1/2 cups spelt or oat flour gluten-free oat if needed
- 2 tbsp ground flaxseed
- 1 tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/4 cups non-dairy milk
- 3 tbsp melted vegan butter or oil plus more for cooking
- 2 tbsp pure maple syrup plus more for serving
- 1 cup fresh or frozen blueberries
Instructions
- Whisk together the flours, flaxseed, baking powder, cinnamon, and salt in a large bowl. Whisk together the milk, oil, and maple syrup in a separate bowl. Pour the wet ingredients into the dry, then stir everything together, just until combined. Allow the batter to sit for at least 10 minutes.
- Heat a bit of butter or oil in a large skillet over medium heat. Pour 1/4-1/3 cup mounds of batter onto the skillet, then quickly drop blueberries onto the uncooked cakes. Cook for 3-4 minutes, until bubbles appear and you can slide a spatula underneath. Flip and cook for 1-3 more minutes, until set.
- Enjoy with maple syrup!
There is nothing like fresh seasonal blueberries. They taste amazing alone or cooked into these pancakes and all other baked goods. Life can be hectic, but I like to make time for simple traditions (even if that means fitting blueberry picking in at the very end of the season!).
My mom is beautiful.
