Do you love strawberries and blueberries with your pancakes? Give this a try, it's been a favorite of ours for years.
- Ingredients:
- 3/4 cup buckwheat flour
- 3/4 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup buttermilk; low-fat is also an option
- 3/4 cup vanilla coconut milk; we prefer Silk brand
- 1 Tbsp clover honey
- 2 large brown eggs
- 2 Tbsp vegetable oil; extra-virgin olive oil can also be a substitute
- 1 cup sliced strawberries
- 1 cup fresh blueberries
- grade A pure maple syrup or agave nectar
- Directions:
- In a large bowl combine & whisk both flours, baking powder, baking soda & salt. In a separate bowl, beat both milks, honey, eggs & oil.
- Stir wet ingredients into dry ingredients, enough to combine them.
- Mix in 1 cup of the blueberries.
- Lightly coat a large skillet with unsalted butter, olive oil or non-stick cooking spray and place on a medium heat burner.
- Once skillet is heated pour in 1/4 cup of the batter, cook until bubbles begin to form on top, approx 2-4 minutes.
- Flip cake & cook other side for approximately 1-2 minutes.
- Top with blueberries & serve with warm maple syrup.
- Enjoy!