I found a carton of organic blueberries for just $1.99 – waahoo!!! I’m making hay while the sunshine lasts and adding them to everything. This is my fave pancake recipes – enjoy. It is made incredibly special by topping it with Maguey Sweet Sap, which is a beautifully nutritious and delicious sweetener.
INGREDIENTS:
- 3/4 c buckwheat flour
- 3/4 c spelt flour (or your fave gluten-free blend)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp Lucuma Powder or 1 tbsp honey
- 1 1/3 c vegan buttermilk*
- 2 large eggs
- 3 tbsp coconut oil, melted
- 2 cups blueberries, divided
- Maguey Sweet Sap or Maple Syrup
* Vegan Buttermilk
- Place 1 tablespoon lemon juice, lime juice, apple cider vinegar, or white vinegar in a measuring cup.
- Add enough non-dairy milk (of your choosing) until it reaches the 1-cup line; stir with a fork or whisk.
- Allow mixture to rest for 5-10 minutes.
DIRECTIONS
- Place all dry ingredients in a large bowl and mix well.
- Beat up the “buttermilk”, eggs, and coconut oil in a jug and add to the dry ingredients – mix well. If your mixture feels a little too thick, add a little more non-dairy milk.
- Stir in 1 cup of blueberries.
- Heat a griddle or frying pan and add 1/2 tbsp coconut oil or your favorite spray for frying. Add dollops of pancake batter and fry until bubbles appear. Flip and fry for another minute.
- Serve immediately topped with Maguey Sweet Sap or Maple Syrup, Melt (or your favorite non-dairy spread) and the rest of the blueberries.
Yes (in case you’re wondering), you absolutely are allowed this recipe on the 30-day Gorgeous For Good plan!
