This recipe is a better and healthier version of the classic blueberry pancakes. Blueberry pancakes are a Sunday morning staple at our house and these have been our go to for the last couple of months.
Why Add Buckwheat?
Buckwheat is a seed that can be ground into a flour. It is in the same family as quinoa and amaranth. Even though it is called buckwheat it actually contains no wheat and is gluten free. I added buckwheat to this recipe because it is full of fiber, protein, vitamins, and minerals. Just ¼ cup of buckwheat flour has 9g of fiber!
It is a dense flour and that is why I mix it with all purpose flour in this recipe. You can make this recipe with all buckwheat flour, but I would try it with the all purpose first and then add more in from there. You can find buckwheat at many grocery stores. I typically buy the Bob’s Red Mill Buckwheat Flour since it is the easiest for me to find.
This is the perfect pancake recipe for 2. It makes 8 pancakes. You can easily double or triple the recipe if making for a larger group.
The fillings and toppings in the recipe are interchangeable. You could easily swap out the blueberries for chocolate chips or just leave it out all together. I do feel like the blueberries give the buckwheat pancakes a nice sweetness to them.