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Breakfast & Brunch

Wild Blueberry Pancakes

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Ingredients
  • 1 1/2 cups buckwheat flour
  • 1/2 cup brown rice flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 banana mashed
  • 1 cup wild blueberries (thaw if using frozen)
  • 2 cups non-dairy milk
  • 2 whole eggs, whisked
  • Optional: 1 tsp almond extract
  • Optional: 10-20 drops stevia or liquid monkfruit sweetener
  • 2 tbsp coconut oil for frying pan (or more as needed)
Instructions
  1. In a large mixing bowl, combine flours, baking powder and baking soda.
  2. In another bowl, combine mashed banana, wild blueberries, milk, eggs, almond extract and stevia if using.
  3. Add the wet ingredients to the dry ingredients and mix until combined.
  4. Using a large fry pan, melt coconut oil on medium temperature. Pour pancake mixture onto pan 1/4 cup per pancake. Flip pancake when soft bubbles appear on top. Cook for another few minutes until cooked through. See note*. Adjust temperature as needed. If cooking with a cast iron pan, once the pan is fully heated, turn temp down to avoid burning the pancakes.
  5. Top with coconut butter and dark maple syrup. Enjoy!
Notes

Makes 18-20 medium size pancakes
*If the blueberries are still a little frozen, the batter will take much longer to cook and may remain wet.

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