Blueberry Buckwheat Pancakes

I was in the store yesterday, on a Friday night, just enjoying the time alone. It was a wonderful time full of not screaming children, it was magical. While in the bulk food section I saw buckwheat flour. I’ve never actually had buckwheat flour so I thought I’d give it a try. I was feeling adventurous or maybe it was freedom I was feeling. Either way I decided to buy a little to try.

When I poured it into the bag my first thought was if I could put it back, it did not look great. But since I couldn’t put it back I threw it in the basket hoping I hadn’t made a mistake.

I had heard of buckwheat pancakes before and thought I’d give those a try.

I made a batch and before I could try them I gave them to my girls. They devoured them!

And well, if a 5 yr old and a 2 yr old devour something it can’t be bad . . . right.

They were actually, good! Really good. As in I’m going to buy buckwheat forever now so I can make these. I poured my homemade raspberry syrup on with some fresh bananas and from a non banana lover they were fantastic.

Blueberry Buckwheat Pancakes

1/2 cup buckwheat flour

1/2 cup whole wheat flour (can substitute all purpose flour)
1 tsp baking powder
2 tablespoons sugar or 3/4 teaspoon truvia
1 tsp salt
1/4 cup oil
1 cup buttermilk
2 eggs
1/4 teaspoon lemon juice
1 teaspoon vanilla extract
2–3 cups blueberries

In a large bowl, whisk together the buttermilk, eggs, butter and vanilla. Set aside. In a smaller bowl, stir together all the dry ingredients. Pour the dry into the wet, mixing until just combined. Let sit for about five minutes. Meanwhile, put a large skillet on the stove on medium heat. When hot and sizzling, grease the pan and ladle about 1/4 cup of batter for each pancake. Carefully place blueberries into pancakes at this point, pressing them into the batter. Cook until bubbles are formed, flip and cook about 1 minute more. Keep warm in a 200°F oven until ready to serve.

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