Blueberry Buckwheat Pancakes


3/4 cup buckwheat flour
3/4 cup spelt flour (or whole wheat)
1 1/2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon unrefined sea salt
1 cup buttermilk
3/4 cup yogurt
1 tablespoon raw honey
2 large eggs (or 2 tablespoons ground flax + 6 tablespoons water)
2 tablespoons coconut oil, melted
1 cups blueberries
real maple syrup and more blueberries, if desired


In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, yogurt, honey, eggs (or flax+water), and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.

Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup if desired.

Serves 4

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