Blueberry Buckwheat Pancakes

Ruthie Approved

Blueberry Buckwheat Pancakes

When my naturopath told me that I couldn't have rice and corn, man did I stress out. I had to find out what other ancient grains I could turn into something tasty and fulfill my morning need for cake, I mean pancakes. Then I found Katy's Kitchen and this amazing recipe for Buckwheat pancakes. They are fluffy and filling, great in the toaster the next day, and even better when they have hot juicy blueberry bombs in them. Thank you Katy for getting me onto Buckwheat. Enjoy.

Ingredients

Dry

2 cups buckwheat flour

2 tsp baking powder

Wet

2 cups milk of choice

¼ cup unsweetened applesauce

2 teaspoons vanilla extract

1 cup of washed blueberries

Directions

1. In a medium sized mixing bowl, add the dry ingredients and combine with a whisk.
2. In the same mixing bowl add the wet ingredients and combine with a whisk.
3. Set a non-stick frying pan to medium heat and spray with cooking spray. Drop batter onto the pan, using about ¼ cup of batter for each pancake. Add 3-6 blueberries to each pancake. Flip when the edges become cooked and bubbles appear on the surface.
4. Serve immediately, or package between layers of parchment paper in a Ziploc bag and freeze. To reheat, place a pancake in the toaster or microwave for about 45 seconds