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:
1. 3/4 c buckwheat flour
2. 3/4 c spelt flour (or your fave gluten-free blend)
3. 1 1/2 tsp baking powder
4. 1/2 tsp baking soda
5. 1/4 tsp salt
6. 2 tbsp Lucuma Powder or 1 tbsp honey
7. 1 1/3 c vegan buttermilk*
8. 2 large eggs
9. 3 tbsp coconut oil, melted
10 2 cups blueberries, divided
11. 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.
Instructions:
1. Place all dry ingredients in a large bowl and mix well.
2. 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.
3. Stir in 1 cup of blueberries.
4. 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.
5. 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!
