Ok, ready for a healthy and delicious jump start to you day?!? Whip up some of these easy, yet powerful, pancakes... and you're ready for anything! This recipe calls for buckwheat flour which is packed with protein, fiber, essential amino acids and many more important nutrients.
3/4 cup buckwheat flour
3/4 cup whole wheat flour (I used spelt)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup soy milk + 1 Tbsp lemon juice (or buttermilk)
3/4 cup soy milk
2 Tbsp honey
1 tsp vanilla
2 Tbsp canola oil (coconut oil, olive oil, grapeseed oil are all fine)
1 tsp cinnamon
1-2 cups blueberries (fresh or frozen)
pure maple syrup
Squeeze 1 Tbsp of lemon juice into 1 cup of soy milk. Set aside for 5 minutes... this turns it into a buttermilk substitute.
In a large bowl whisk together the flours, baking powder, baking soda and cinnamon. In another smaller bowl, whisk together buttermilk, soy milk, eggs, vanilla, honey and oil. Stir wet ingredients into the dry ingredients. Stir just enough to combine them. Gently stir in blueberries.
Cook over medium-low heat until bubbles form on one side, then flip.