Pancakes are my favorite. It’s the one thing I could carb-o-load on all day, every day.
And of course I douse them in maple syrup. Always. Like, people who eat their pancakes with a drop of maple syrup, I don’t get you. You are missing out.
I realized I haven’t made pancakes on the blog in a while. What a tragedy. So, I had to change that!
After eating buckwheat crepes in Paris this summer, I decided to create buckwheat pancakes. They’re naturally gluten-free, with a nice nuttiness to them. But they’re still fluffy and light, not dense and cardboard-y.
Of course, what’s a pancake without blueberries? So I added a bunch of fresh bluebs into the batter.
Simply put: they’re delicious. And I love pancakes.
- 1 large egg, room temperature
- 1 1/4 cups buttermilk
- 1/4 cup Chobani plain, non-fat yogurt
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 1/2 teaspoon vanilla extract
- 1 cup plus 2 tablespoons buckwheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- Heat a large skillet or griddle on medium heat.
- In a medium bowl, combine egg, buttermilk, yogurt, brown sugar, olive oil, and vanilla extract, whisking until combined. In a separate bowl, whisk together buckwheat flour, baking powder, cinnamon, and salt together. Incorporate into wet ingredients, stirring only until combined.
- Once griddle is hot, grease with oil. Pour ¼ cup of batter per pancake onto surface, then sprinkle with blueberries. Cook on one side until holes form around edges, about 1 minute, then flip and cook on other side for additional minutes. Don't let the pan get too hot-- you want a nice, even heat.
- Serve with whipped cream, blueberries, nuts, and a healthy drizzle of maple syrup!