Blueberry pancakes are such a feel good food. They can slow a weekend morning to the perfect lazy day pace or add a glimmer of hope to an ominously jam packed work day. My favorite kind of pancakes are of the blueberry banana variety and are sturdy enough to be made on a weekend and hold up on trips to work during the week.
These particular blueberry pancakes are made from buckwheat flour (ooooo's and aaaaaa's are in order). I buy regular old buckwheat and grind it in a blender myself to make the flour, but you can find buckwheat already in flour form at most grocery stores. Buckwheat is what I like to consider a good-for-you-grain. It's low on the inflammatory scale and a great sub when you need to mix things up. It does make a much a denser pancake, but that just means all the more gains for you.
Blueberry Buckwheat Pancakes
- 1.5 cups buckwheat flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 large banana, mashed
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup milk + 1/4 cup
Preheat a large skillet over medium/low heat. Add flour, baking powder, cinnamon, banana, eggs, vanilla, and 1/2 cup milk to a medium sized bowl. Stir until well incorporated & smooth. If the batter is too thick, add some of the extra milk.
Grease your skillet with some kerrygold butter. Drop batter into skillet and top with blueberries. Press berries into pancake gently. Let cook for 2-3 minutes or until edges begin to brown. Flip & cook another 2 minutes. Remove, stack, and continue with rest of batter.
Serve with some fried eggs or a big ol omlete.