Fluffy Blueberry Buckwheat Pancakes | Easy & Healthy Breakfast Recipe!

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

blueberries

🥗Healthier: raspberries

💰Cheaper: frozen blueberries

Frozen blueberries are often more affordable and just as nutritious.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

Combine buckwheat flour, baking powder, sugar, and a pinch of salt in a bowl.

In a separate bowl, whisk together 2 eggs, buttermilk, coconut milk, and fresh lemon zest.

Alternate adding the dry ingredients into the wet ingredients, combining until smooth without overmixing.

Stir in melted butter into the batter.

Let the batter rest while preparing the syrup.

In a saucepan, combine fresh blueberries, freshly squeezed lemon juice, and brown sugar; cook until syrupy.

Warm some butter in a skillet.

Add scoops of the pancake batter to the skillet.

Wait for bubbles to form on the surface before flipping the pancakes.

Cook until golden brown, with crispy edges and soft inside.

Plate the pancakes and drizzle with the warm blueberry syrup, garnish with coconut flakes and edible flowers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens