Delicious Blueberry Buckwheat Pancakes

A yummy antioxidant packed breakfast option! The kids will love them too!

Prep 10 min

Cook 10 min

Ready in 20 min

Servings 14

Ingredients

• 1/4 tsp Baking soda

• 1/2 cup Buckwheat flour

• 1/4 cup Flaxseed meal (ground)

• 1/2 cup Rice flour, brown

• 2 tsp Baking powder, gluten-free

• 1 medium Banana (sliced, for topping, optional)

• 1/4 cup Applesauce, unsweetened

• 1/2 tsp Coconut oil

• 2 medium egg Egg (beaten)

• 2 tbsp Maple syrup

• 1/4 tsp Sea salt

• 1 1/2 cup Water

• 1 cup Blueberries

Instructions

1. In a large bowl, whisk together dry ingredients.

2. In a medium bowl, whisk together all wet ingredients, except for the blueberries.

3. Pour the wet ingredients into the bowl of dry and mix together. Gently fold in blueberries.

4. Heat a lightly greased large cast iron or non-stick pan at a medium heat.

5. Use a 1/4 cup measure to pour pancake batter into the pan. Depending on the size of your pan, you can fit 2-4 pancakes at a time.

6. When bubbles form throughout the pancake, and the edges are slightly dry, flip the pancake over to brown the other side (approximately 2-3 minutes per side).

7. Serve with sliced banana, maple syrup and enjoy!