Blueberry Buckwheat Pancakes!


Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serves: 6 Pancakes


1/2 cup of Buckwheat Flour

1/2 cup of Rice Flour

1 teaspoon of Raw Sugar

Half a banana (this is to replace the egg)

1 and 1/4 cups of any of Almond Milk or Rice Milk or Hemp Milk (always try and buy ORGANIC)

1 tablespoon of coconut oil

2 teaspoon of vanilla

3/4 cup Fresh or Frozen Blueberries (thawed)


Step 1:  in a medium sized bowl mix the raw sugar and the flour together.

Step 2:  in a separate bowl mash the banana until it is a pulp, mix in the milk, oil and vanilla and beat until all combined together.

Step 3: combine the dry mix and the wet mix and beat until smooth. Stir in the blueberries but do not beat as this will burst the blueberries open.

Step 4: heat a lightly greased griddle pan or heavy skillet over a medium heat. You can test to see if it is hot enough by dropping a couple of drops of water in the pan. If the water dances across the surface it’s ready.

Step 5: for each pancake pour 1/4 cup of batter onto the hot surface, spread the batter to about 4″ in diameter. Cook over the medium heat until the pancakes are brown underneath, turn them over and cook the other side, when the edges look a little dry roughly 1 or 2 minutes per side you are ready to serve.

This recipe makes approximately 6 pancakes of 4″ diameter!


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