Blueberry Buckwheat Pancakes
When I was a kid I would beg my mom every weekend to make pancakes. I loved the crispy edges, the pools of syrup, the buttery flavor and THE SMELLLLL. Nothing beats that buttery, sweet and bread-y smell of a good pancake. My mom’s pancakes were most def not the deflated silver dollars people like to plaster on their Insta feeds. No, my mom’s pancakes were thicc, cake-y and as big as your head, and I wouldn’t have wanted them any other way.
Her recipe is also a little quirky. Rather than having a measurement for milk, it just says, “add enough milk to make batter the right consistency.” Too charming, right?? (Don’t panic- I’ve included measurements in this post.)
My only complaint about her recipe is that it only calls for AP flour, making it a little ho-hum and not supes filling. That’s where my re-mastered version comes in. The addition of blueberries, buckwheat flour, chia seeds and flax seeds thoroughly fixes that issue. It’s cake-y, gets that good good crisp around the edges and is literally just to die for.
Tell me all about your pancake nostalgia in the comments and don’t forget to follow dem sustainability tips below!
Ingredients
1 cup all purpose flour
1 cup buckwheat flour
4 teaspoons baking powder
1 tablespoon granulated or coconut sugar
1 teaspoon salt
2 tablespoons ground flax seeds
1 tablespoon chia seeds
1 ¾ cup milk of choice
2 eggs, or egg replacement of choice
1 tablespoon melted butter
2 cups blueberries
Honey, maple syrup, extra blueberries or other toppings
Steps
In a large liquid measuring cup, stir together the ground flax seeds, chia seeds and milk and set aside. This will give the seeds a chance to puff up and bind together. In a medium mixing bowl, whisk together the flours, baking powder, salt and sugar. Add milk mixture, eggs and butter to the flour mixture and stir until just combined. Carefully fold the bluebs into the batter.
Heat a lightly oiled medium skillet over medium heat. Scoop or pour about 1 cup of batter into the pan. Wait until your pancake gets bubbly on top and starts to come up around the edges. Flip it, then wait a few minutes and eat, topping to your heart’s desire!
Sustainability tips tips tips!
AP Flour and Buckwheat Flour: I like using King Arthur brand because they’re a B Corp! This means they’re do-gooders who like to help people and the environment. Applause!
Coconut sugar: I use coconut sugar because it's easy to find Fair Trade varieties. If you have other sugar that you're confident is sustainable, then you do you.
Chia seeds: Fair Trade chia is the way to go if you’re in the U.S. Most chia seeds are grown in Australia, Mexico and Central and South America, so you can’t get them locally. Buying Fair Trade means you’re supporting sustainable operations across the world. Yay to that!!
Milk: Nut milk, oat milk, pea milk…the list goes on! When in doubt, Fair Trade or local is the way to go! (Pst! Well+Good did a great piece about sustainable nut milks.)
Egg: Local eggs, people! They’re super easy to find at farmers markets, indoor markets and health food stores, so buy ‘em up!
Blueberries: If blueberries aren’t in season, don’t you dare use them. Please do feel free to get creative with other seasonal fruits.