Every Sunday of the fall Jen and I start the day with a trip to the farmers market before the football pregame shows start (I’ve grown partial to the two hour pregame show on ESPN, as opposed the ones on Fox and CBS, the last few years). As soon as we get back football goes on and we get started on our one “junk food” cheat day of the week.
That doesn’t mean that we start eating processed or fake foods or a ton of sugar or anything like that. But we do splurge on some healthy treats like buckwheat blueberry pancakes. These are definitely one of our favorites and are far healthier than normal pancakes.
Below is a killer recipe for the best, healthiest blueberry pancakes around, put together by my friend, Michael DeSanti, taken from our upcoming plant based recipe guide.
Give ’em a try and let me know what you think.
Buckwheat Blueberry Pancakes
• 1 cup buckwheat flour
• ¼ cup ground flaxseeds
• 2 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon fresh ground nutmeg
• 1 banana
• 2 cups water
• ½ cup buckwheat flakes
• ½ cup blueberries
• Coconut oil
In a large bowl, mix together the flour, flaxseeds, baking powder, cinnamon and nutmeg.
In blender or food processor, blend the banana and water and then slowly add the dry mixture until smooth. Add buckwheat flakes and blueberries (leave some blueberries to top pancakes with).
Lightly oil a frying pan with some coconut oil over medium heat. Pour batter onto frying pan to the desired size of pancakes.
Cook for about 5 minutes on each side. Top with fresh blueberries and organic maple syrup.
If you liked this recipe for buckwheat blueberry pancakes you’re gonna love the 100 other recipes we have coming your way soon…