Lately I’ve been making large batches of pancakes and freezing them for Lou’s breakfast. She loves her pancakes and it makes for an easy breakfast on my part. Typically I have been making simple spelt pancakes but now that she’s much more adventurous with her food I figured it was time to break out the buckwheat. I grew up on pancakes, mainly oatmeal and buckwheat, formerly known as buffawheat. I loved them (still do) and have many fond memories of my family breakfasts. A family tradition for sure and one that is being passed on to Cia Lou.
Normally I would use only buckwheat flour but I opted to split for this recipe using half buckwheat and half stone ground whole wheat. I love the flavor of buckwheat but it is unique so I figured I’d start small. These pancakes turned out amazing. One of the best batches of buckwheats I’ve ever made. The batter was thick and they fluffed up real nice. I’ve never used melted butter in a pancake before and I attribute this to their deliciousness. In doing this I cooked them on a nonstick pan without using any butter or oil. I added plenty of blueberries and sliced banana for some natural sweetness since Cia is syrup free these days.
Buckwheat Pancakes (makes ~26)
- 1 cup buckwheat flour
- 1 cup stone ground whole wheat
- 2 teaspoons baking powder
- 4 tablespoons coconut sugar
- 2 eggs, beaten
- 2 cups, coconut almond milk
- 4 tablespoons melted butter
- 1 cup blueberries
- 1 banana, sliced into thin rounds
- In a medium bowl mix the flours, baking powder, and sugar.
- Remove a small amount of flour mixture and add to the blueberries.
- Add the wet ingredients to the flour mixture, adding a little at a time mixing until fully incorporated.
- Lastly fold in the flour coated blueberries and the banana slices.
- Heat up a nonstick pan over medium high heat and add a large spoonful of the batter, between 1/8 and 1/4 cup per pancake. Once bubbles start to form on top flip and cook another minute or two. Continue until all the batter has been used. I ended up with 26 pancakes.