Buckwheat Blueberry Pancakes

There is something so rewarding about buying local, in-season, produce and preserving it in some form so you can enjoy it through the winter. Because my homemaker skills are self-taught and I learn most things by browsing the internet, things like canning still seem a little too complicated for me. I'm very used to having to try things multiple times to "get right" but canning just doesn't seem like something I should try without the proper expertise--who wants to waste delicious food and money if it all goes horribly wrong?!

So last summer I started small by buying blueberries and freezing them. I was so happy! I was able to pull yummy blueberries out for muffins, pancakes, smoothies, and blueberry apple crisp anytime!

This year I had higher aspirations for preserving the bounties of the summer... but having an active toddler, being majorly pregnant, and starting an awesome part-time job have left me with little time and energy. But I did get a chance to buy 10lbs of local, no spray blueberries! And I will definitely be picking up another 10 lbs! (I was incredibly sad when my supply of blueberries from the previous year ran out early)

So, like this blogger, I froze some blueberries and also made some delicious buckwheat & blueberry pancakes. My daughter loves pancakes more than she loves blueberries (so much so that if I use my electric frying pan for any other purpose, it confuses her terribly and she gets really upset that there are no pancakes!) So making double or triple batches of pancakes is always what I do in order to keep some on hand in the freezer for a quick breakfast.

In our house we use buckwheat because my daughter is allergic to wheat, but even if you are fine with wheat, you should try using buckwheat--it has a nice nutty flavour and is healthier than whole wheat!

I've tried a few recipes for gluten-free pancakes and so far this is my favourite:

Ingredients:

  • 3 cups buckwheat flour
  • 2.5 tbsp baking powder
  • 2 tsp cinnamon
  • 2 cups milk
  • 1.5 cups water
  • 2 or 3 bananas mashed
  • 2 tbsp maple syrup/honey
  • 3 cups blueberries

Directions:

  1. Sift together flour, baking powder & cinnamon
  2. Add milk & water
  3. Add mashed bananas & maple syrup
  4. Fold in blueberries
  5. Lightly oil griddle at medium heat
  6. Pour 1/4 cup of batter onto griddle and cook for approx. 2 minutes, until pancake begins to look dry on top (these don’t really have the tell-tale bubbles)
  7. Flip and cook another minute or so until lightly browned

Like I mentioned before, I make larger batches of pancakes so I have leftovers for the next day or I toss them in the freezer. So this recipe makes approx. 25-30 pancakes.

HealthTaryn Nergaardfood