1.5 cups buckwheat flour
2 Tablespoons ground flax
3 teaspoons baking powder
Pinch of salt
2 Tablespoons Sucanat (or brown sugar)
2 cups almond milk (or milk of choice)
3 Tablespoons olive oil
1/4 to 1/2 cup water
1 cup blueberries
1 Tablespoon coconut oil (or butter)
1 cup walnuts (optional)
1/2 cup blueberries (optional)
2 Tablespoons pure maple syrup (optional)
Mix dry ingredients – buckwheat flour through sugar – together in a bowl. Then add the wet ingredients and stir until thoroughly mixed. Mixture will be thick, but you can add another 1/4 cup water if it’s too thick.
Gently stir in the blueberries.
Turn stove to medium heat and melt coconut oil or butter on pan. Drop pancake batter onto pan (how much depends on how big you want your pancakes). You might have to flatten the scoops out on the pan with the back of a spoon.
Wait until bubbles form on top of the pancake batter before flipping them over.
When done, garnish with walnuts and fresh blueberries, if you’d like. Drizzle with pure maple syrup.