Blueberry Buckwheat Pancakes
Gluten-free, grain-free, dairy-free. Full of fiber, protein and blueberries! I love to buy frozen berries to use all year long - they are frozen at their peak. These wild blueberries are amazing, small and full of phytonutrients and anti-oxidants.Enjoy!
Equipment
- 1 staub frying pan
Ingredients
Mix dry ingredients
- 1 cup buckwheat flour
- 1 pinch sea salt or himalayan salt
- 2 tbsp ground seeds (optional) chia, flaxseed, hemp
Whisk these ingredients with dry ingredients
- 4 eggs
- 1 tbsp maple syrup
- 1 tsp vanilla
Last add alternative milk till consistency you like.
- 1 cup almond milk or other alternative
Add Blueberries
- 1/2 cup frozen wild blueberries
Instructions
- Preheat griddle or stove with frying pan.
- Whisk 4 eggs, maple syrup and vanilla with buckwheat flour, optional grounded seeds, and salt.
- Whisk in milk till consistency you like.
- Add blueberries and mix.
- Add avocado oil and butter to pan or griddle. Pour batter. Fry, flip and fry.
- Enjoy with butter, coconut butter, maple syrup, honey, yogurt (dairy-free or plain yogurt) and granola.