Blueberry Banana Buckwheat Pancakes

Written By Savannah Bukant

, anoThese pancakes are my go-to “fun” breakfast on the weekends.

I personally eat mostly gluten-free due to a mild wheat allergy. And contrary to the word itself, buckwheat does not contain gluten like normal wheat does. It has a nuttier flavor and a heartier texture and mixes wonderfully with blueberries taste-wise.

They’ll keep well in the fridge for a few days, but I like to 1.5 or double the recipe and store some in the freezer to enjoy later.

Feel free to omit the collagen powder, or to substitute your favorite protein powder.

 

Ingredients

  • 1 + 1/2 c buckwheat flour

  • 1/2 c tapioca flour

  • 1/2 c collagen peptides or protein powder (optional)

  • 1/4 + 1/8 tsp sea salt

  • 1 tsp baking powder

  • 1 tsp baking soda

  • Dash of cinnamon

  • 1 + 1/2 c milk of choice (I use homemade hemp milk) + 1 TBS lemon juice OR apple cider vinegar

  • 2 TBS ground flaxseed (or 1-2 eggs)

  • 2 TBS coconut oil or other fat of choice

  • 1 + 1/2 c blueberries, fresh or frozen

  • 1 ripe banana, mashed

  • Butter, or your fat of choice for oiling the pan

 

Instructions

  1. Add your milk, lemon juice or AVC, vanilla extract and flaxseed to a small bowel. Whisk to mix and set aside.

  2.  Heat a skillet on medium

  3. Add your dry ingredients to a large bowl and stir well to combine

  4. Pour the milk mixture into the flour mixture. Use a wooden spoon or spatula to stir until the flour is completely mixed in.

  5. Stir in the blueberries

  6. Turn on your kitchen fan. Add a dollop of butter or other oil to the pan. When the butter bubbles, you know it’s ready

  7. Pour ~1/8-1/4 cup of batter at a time into your skillet. Cover. Flip the pancakes once they start to bubble and turn golden on the underside, about 1-3 minutes. Cook until the second side is golden, another minute or two.

  8. Cut the first pancake in half to ensure it’s cooked through, and adjust the temperature of your skillet accordingly.

  9. Place the finished pancakes on a cooling rack.

  10. Once pancakes are cooled stored in a non-plastic air-tight container in the fridge for up to 4 days or keep in the freezer for longer shelf life.

Notes

  • The temperature of your skillet is important; too hot, and the pancakes will burn; too cold, and they will take forever to cook and may be raw in the center. It can take some practice to get this right! I joke that the first pancake is always a weird one :)

  • I use hemp milk because I can only tolerate small amounts of dairy. If you can tolerate dairy milk, feel free to use - it’s full of calcium and protein

  • I use flax in place of an egg, but if you eat eggs then you can easily substitute eggs in for the flaxseed

Want to catch Dr. Savannah’s latest nourishing recipes? Make sure she has your email so you don’t miss what’s coming! Click here to join for free.

 
Savannah Bukant
Next

Oats and Berries Breakfast