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I have solved the buckwheat pancake dilemma! I've used this recipe twice now, to much success. There's no picture because of the speed at which I gobbled these babies up. They looked kind of like
this though.
I served them sandwiched with almond butter and honey, topped with sliced bananas, cinnamon, Greek yogurt, and more honey. They are simply divine, and not too heavy but super satisfying. Give them a try!
Buckwheat Blueberry Pancakes (vegan)-serves 2-
Ingredients:
1/2 cup buckwheat flour
1/4 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp. flax
1/2 tsp. cinnamon
3/4 cup almond milk
2 tsp. oil
1 tsp. vanilla extract
3/4 cup blueberries
Directions:
In a medium bowl, combine buckwheat flour, baking powder, baking soda, flax, and cinnamon. Measure almond milk into liquid measuring cup and add to it the oil and vanilla extract. Whisk to combine, then pour into dry ingredient mixture. Whisk just until combined so batter isn’t too gummy.
Heat a large skillet over medium. Spray with oil and pour two pancakes by the 1/4 cupful. Dot with blueberries and cook for about 3 minutes before flipping over. Cook another 2-3 minutes on the other side, remove from pan, and repeat with remaining batter (spraying the pan before each new set).
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