Blueberry Buckwheat Pancakes (without eggs)
1 1/3 cups buckwheat flour
2 teaspoons baking powder
1/2 teaspoon cinnamon powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup frozen blueberries
1 cup sweetened coconut milk (or 2% milk)
1 teaspoon pure vanilla extract
2 teaspoons honey
2 tablespoons grape seed oil (or oil of your choice)
2 tablespoons water
Mix together buckwheat flour, baking powder, cinnamon, nutmeg and salt in medium bowl. Add blueberries and coat with flour mixture Combine milk, oil, vanilla extract, honey and water. Add to dry ingredients. Stir just until moistened. Bake on a hot, lightly greased griddle. Pancakes are ready to turn when tops are bubbly, and a few bubbles have burst. Turn with a wide spatula. Pancake is fully cooked when bottoms are brown and dry, an center is no longer doughy. Be sure to refrigerate any leftovers.
Top with pure maple syrup, applesauce, fresh blueberries or yogurt.
Yum! The rich dark color and nutty flavor are wonderful. I was cautioned about a bitter flavor, but I didn't notice it - maybe because I added cinnamon, nutmeg and vanilla. If you try this recipe, let me know if you liked it as much as I did.
(Buckwheat pancakes always make me think of one of the Little House on the Prairie books. Do you know which one, and who ate them?)
