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
2014-08-25 00:04:43
Serves 2-4, depending on appetite (gf, v, nf, sf)
Ingredients
- ½ cup buckwheat flour
- ½ cup gluten-free oat flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp sea salt
- 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
- ¾ cup water or non-dairy milk of choice
- 2 tbsp coconut oil, melted
- 2 tbsp pure maple syrup, plus more for serving
- 1 cup organic blueberries
Instructions
- Combine the flours, baking powder, cinnamon, and salt in a large bowl, and stir to combine. Whisk together the flax egg, water/milk, coconut oil, and maple syrup in a separate bowl. Pour the wet ingredients into the dry, and stir until the batter is smooth.
- Heat a large skillet over medium heat, and lightly coat with some coconut oil. Pour mounds of batter onto the skillet using a ¼-cup measuring cup. Quickly drop blueberries onto the uncooked cakes. Cook about 3 minutes, until bubbles appear on top, then flip and cook 1 to 2 minutes more until golden.
- Serve warm with pure maple syrup and more fresh blueberries!
Notes
- *This recipe can easily be doubled or cut in half, depending on how many people you are serving.
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