Buckwheat Blueberry Pancakes

buckwheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free, while margarine is often less expensive.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey is a natural sweetener, while corn syrup is a budget-friendly alternative.

Start by adding buckwheat flour to a mixing bowl.

Add baking powder to the buckwheat flour.

Add coconut sugar to the dry ingredients and stir to remove lumps.

Add about a tablespoon of vanilla extract to the mixture.

Crack in one egg into the bowl.

Add coconut yogurt to the mixture for a fluffy texture.

Pour in homemade almond milk.

Add a little bit of light olive oil to the bowl.

Whisk all the ingredients together thoroughly until well mixed.

Let the pancake mix sit for about five minutes to develop.

Heat a non-stick skillet over medium heat until warm.

Pour just enough batter into the skillet, allowing it to spread a bit.

Sprinkle fresh blueberries on top of the batter in the skillet.

Cook until air bubbles form on the surface of the pancake.

Check the sides of the pancake to see if it feels firm before flipping.

Leave the pancake for a couple more minutes to cook the other side.

To keep pancakes warm, cover them with a clean tea towel after cooking.

Stack the pancakes and serve with coconut yogurt, fresh berries, and maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens