breakfast

Buckwheat Pancakes

Ingredients~
Serves 2 hungry individualsĀ 

1/2 cup wholegrain buckwheat flour
1/4 cup wholegrain spelt flour (or another lighter flour such as white spelt, whole wheat pastry, or all-purpose)
3/4 cup milk of choice (I enjoy hemp-coconut)
1 tbsp coconut sugar (or other granulated sugar)
1 tbsp coconut oil, melted (or unsalted butter/ghee)
1 egg
1 tsp apple cider vinegar (or white vinegar)
1/2 tsp vanilla extract
1 tsp baking powder
Pinch of salt
1/2 cup wild blueberries for stirring into the batter (or chocolate chips! or sliced banana! or raspberries!)
~1 tsp butter/ghee for frying the pancakes (or omit if using a good non-stick pan)

For serving:
1 cup blueberries (cooked over low-medium heat until reduced into a thick compote)
3-4 tbsps heavy cream, whipped into soft peaks
Maple syrup for drizzling!

Instructions~

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