It never ceases to amaze me how quick a yell of the word "Pancakes!!!!" generates footsteps from all corners of our little home down to the kitchen. They're a breakfast staple that scream "It's the weekend!" I love experimenting with different pancake recipes using various flours, toppings and flavors and I particularly love to create healthier versions of this breakfast favorite. This week's recipe is a gluten free, buckwheat blueberry pancake that came out fluffy and soft. The buckwheat flour adds an earthy, nutty taste that I love and combines beautifully with the sweetness of the blueberries (although my kids admittedly would prefer chocolate chips).
I'm new to using buckwheat flour and I've been reading up on it and recently learned that it's actually a seed. Despite that it has the word "wheat" in it's name, buckwheat isn't wheat at all so it's a great addition to the repertoire of gluten free baking that will kick the nutritional value of a recipe up a notch. Although I'm not someone who has to deal with celiac disease or another condition that requires strict gluten free eating, I'm continuing to experiment with gluten free options and trying to find that right balance for me. I mentioned in my recent Grain Free Blueberry Muffin post that I'm a Whole30 graduate and although it's not my intention or that of the program to eat strict Whole30 forever, it's certainly helpful to find that balance that works for each individual to feel their best.
This recipe comes together simply and quick! And as a bonus, my maple syrup here is right from a friend who tapped his trees and processed the syrup himself. So, start your coffee, get out the mixing bowl and get ready to enjoy your weekend breakfast!
Gluten Free Buckwheat Blueberry Pancakes
(makes approximately 8 good size pancakes)
-1 cup Bob's Red Mill 1:1 Gluten Free Flour
-1/2 cup Buckwheat flour
-2 tsp baking powder
-1/2 tsp salt
-1/2 tsp baking soda
-1 1/2 cups unsweetened coconut milk
-3/4 tsp truvia or 2 TBS regular sugar
-1 tsp vanilla extract
-2 tbs olive oil
-1 cup blueberries
Pre-grease a cast iron skillet with non-stick cooking spray and set on medium heat. Mix all of the dry ingredients together in a bowl. Mix the wet ingredients together in another bowl. Make a hole in the middle of the dry ingredients and pour the wet ingredients into the middle of the dry ingredients. Mix with a rubber spatula until well incorporated. Fold in the blueberries.
Make sure your skillet is heated and reduce heat to just under medium heat. Using an ice cream scooper or a large spoon of a similar size, spoon out the batter 2 pancakes at a time onto the heated skillet. These pancakes take a little bit longer to cook than conventional pancakes made with all purpose flour. Allow the pancake to cook for approximately 2 1/2 minutes on each side. If you get nervous that you're over cooking one side like I get sometimes, feel free to flip a little bit more often but ensure that the pancake gets approx 4 1/2-5 minutes cooking time evenly divided on each side. Remove the cooked pancake from the skillet, top with maple syrup and I hope that you have the best weekend ever.
New England wife and mom. Faith, fitness, yoga, baking and constantly cleaning my kitchen.