Blueberry Buckwheat Pancakes with Maple Syrup

Ingredients

• 1 cup buckwheat flour
• 1 cup blueberries
• 1 cup plant-based milk
• 2 teaspoons baking powder
• 1 cup maple syrup
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 teaspoon cinnamon
• 1 tablespoon additional coconut oil

Instructions

1. 1

   In a large mixing bowl, combine 1 cup of buckwheat flour, 2 teaspoons of baking powder, 1 teaspoon of cinnamon, and a pinch of salt. Whisk together until well combined.

2. 2

   In a separate bowl, mix 1 cup of plant-based milk, 2 tablespoons of melted coconut oil, and 1 teaspoon of vanilla extract. Stir until fully blended.

3. 3

   Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are okay.

4. 4

   Fold in 1 cup of fresh blueberries gently into the batter.

5. 5

   Heat a non-stick skillet or griddle over medium heat. Add 1 tablespoon of additional coconut oil and let it melt.

6. 6

   Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 3-4 minutes or until bubbles form on the surface.

7. 7

   Flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown.

8. 8

   Remove the pancakes from the skillet and keep warm in a low oven (about 200°F) while you repeat with the remaining batter.

9. 9

   Serve the pancakes warm, drizzled with 1 cup of maple syrup.

10. 10

    Enjoy your delicious Blueberry Buckwheat Pancakes!