Alright folks, here we have Blueberry Buckwheat Pancakes, with loads of chia seeds and a touch of lemon.
I’m on a bit of a chia kick these days. It’s just so dang good for you! These pancakes are nutritionally dense, gluten free, quick to whip up, and delicious. I like to make them small and keep them in the fridge as quick snacks for the wee one. Try serving them with Raspberry Chia Jam, you won’t be sorry.
Blueberry Buckwheat Pancakes
Yield: About 12 big pancakes, or 2 dozen little ones. This is a big batch, so feel free to cut it in half!
WET:
- 2 cups unsweetened plant milk (almond / hemp / soy / etc)
- 1 cup water
- 1/2 cup chia seeds
- 1/4 cup maple syrup
- 1/4 cup lemon juice
DRY:
- 2 cups buckwheat flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1.5 cups blueberries
- Combine wet ingredients in a large, liquid measuring cup (or a medium bowl).
- Whisk together dry ingredients in a medium bowl.
- Stir together wet and dry ingredients, then fold in the blueberries. Your batter will be thick. If you like lighter pancakes, feel free to think out your batter with a bit of extra milk.
- Heat a non-stick pan or griddle to medium high heat. Your pan is ready when a flick of water sizzles and quickly evaporates.
- Spoon batter onto hot pan.* Cook until bubbles appear on the top, about two minutes, and then flip! The second side takes less time. Cook until golden and then remove to your serving plate or a cooling rack if you’re making these as snacks for later.
*If your pancakes are sticking, brush the pan with a little bit of oil before spooning in the batter.
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