Buckwheat Blueberry Pancakes

A delicious alternative (added)sugar-free pancake recipe that freezes well so you can skip the Eggo in the morning!

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Servings: 8

Prep Time: 00:05

Cook Time: 00:20

Main Ingredients

120 grams buckwheat flour

1 tsp baking powder

1 tsp ground cinnamon

2 large eggs lightly beaten

1 cup unsweetened applesauce

1 tsp no sugar vanilla

3/4 cup frozen boreal blueberries

1/2 - 3/4 cups of cold water


1Add your dry ingredients into a mixing bowl (flour, baking powder, cinnamon) and mix.

2Blend the applesauce and vanilla into your lightly beaten egg and pour into your dry ingredients.

3Add a half cup of water to your mixture and stir. Add your frozen blueberries (or fresh if you have) and fold them in gently (the colours will bleed into the batter and that's okay!). If your mixture still seems thick add water until it is a looser batter for easy pouring/scooping.

4Warm a griddle or large pan and grease with your choice (I use coconut oil or butter!). Pour about a 1/4 cup of batter out and try to keep it circular in shape. Cook 3 minutes or until firm enough to flip then flip and continue to cook until browned on the other side (about 2 minutes).

5You can remove and eat immediately - yum. OR you can put them to cool on a cooling rack and when cooled you can separate with wax paper and freeze in zip-lock bags for use at another time.

Additional Notes

From frozen: I put my toaster to max and click frozen and this warms mine up through and through AND makes a delicious crust - test yours out to see how it works! I actually prefer these pancakes frozen then toasted because of the extra crust it makes from the toaster! Craving more in your pancake? Try added unsweetened coconut flakes to your batter or orange zest!

Reviews: 0

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