VANILLA BLUEBERRY BUCKWHEAT PANCAKES
1/2 cup raw buckwheat groats, ground into a flour or buckwheat flour (spelt flour can be substituted)
1/4 cup brown rice flour
1 Tbsp cornstarch
1 tsp baking powder
3/4 cup + 2 Tbsp unsweetened almond milk or raw milk
2 Tbsp pure maple syrup (or other liquid sweetener)
1 tsp pure vanilla extract
1 medium banana, diced
Optional: 1 vanilla bean, scraped (pure vanilla extract can also be used)
1/2 cup blueberries, fresh or frozen
~ In a blender, blend the buckwheat groats on high speed until a fine flour forms, place into a large
bowl. Whisk in the rest of the dry ingredients.
~ Pour in almond milk, maple syrup, and vanilla extract
~ Whisk the batter until no clumps remain
~ Fold in the diced banana and scraped vanilla bean (vanilla extract) if using
~ Add in fresh blueberries
~ Pour batter onto the preheated, lightly greased skillet. NOTE: If using frozen blueberries, sprinkle them on
now
~ Cook until many bubbles appear and then flip and cook for another couple minutes
