Blueberry Buckwheat Flapjacks


Do you love strawberries and blueberries with your pancakes? Give this a try, it's been a favorite of ours for years.

  • Ingredients:
    1. 3/4 cup buckwheat flour
    2. 3/4 cup whole wheat flour
    3. 1 1/2 tsp baking powder
    4. 1/2 tsp baking soda
    5. 1/4 tsp sea salt
    6. 1 cup buttermilk; low-fat is also an option
    7. 3/4 cup vanilla coconut milk; we prefer Silk brand
    8. 1 Tbsp clover honey
    9. 2 large brown eggs
    10. 2 Tbsp vegetable oil; extra-virgin olive oil can also be a substitute
    11. 1 cup sliced strawberries 
    12. 1 cup fresh blueberries
    13. grade A pure maple syrup or agave nectar
  • Directions:
    1. In a large bowl combine & whisk both flours, baking powder, baking soda & salt. In a separate bowl, beat both milks, honey, eggs & oil.
    2. Stir wet ingredients into dry ingredients, enough to combine them.
    3. Mix in 1 cup of the blueberries.
    4. Lightly coat a large skillet with unsalted butter, olive oil or non-stick cooking spray and place on a medium heat burner. 
    5. Once skillet is heated pour in 1/4 cup of the batter, cook until bubbles begin to form on top, approx 2-4 minutes. 
    6. Flip cake & cook other side for approximately 1-2 minutes.
    7. Top with blueberries & serve with warm maple syrup.
    8. Enjoy!