Buckwheat Pancakes {with Blueberries}
These buckwheat pancakes are light, fluffy and wholesome. Easy-to-make and full of blueberries, these pancakes are naturally gluten-free!
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup gluten-free 1:1 baking flour
- 1 cup buckwheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 3/4 cup milk (or almond milk)
- 3 eggs (separated)
- 4 tablespoons butter (melted (or vegan butter))
- 1 cup blueberries
Instructions
- 1
In a large bowl, whisk together the dry ingredients. In another medium bowl or large measuring cup, whisk together the milk, egg yolks (set whites aside for later) and butter.
- 2
Place the egg whites in a small mixing bowl. Using a hand mixer, whip the eggs whites on high until they form fluffy stiff peaks.
- 3
Add the wet ingredients to the dry and combine with a rubber spatula until just a few flour streaks remain. When the batter is almost mixed add the egg whites and gently fold in until no dry streaks of flour remain.
- 4
Cook the pancakes on a hot buttered griddle or skillet. Add 5-6 blueberries per pancake while cooking. Serve and enjoy!