Blueberry Buckwheat Pancakes
Wake up to blueberry buckwheat pancakes with Jubilee Blues blueberries! These pancakes are gluten-free and sure to win over your whole family. We top ours with peach butter, mango, whipped cream, and more blueberries!
2 cups organic buckwheat flour
2 tsp. baking soda
1 tsp. sea salt
1 can organic coconut milk OR 2 cups of milk of your choosing
2 Tbsp. maple syrup
2 Tbsp. organic canola oil + more for for the pan
Jubilee Blues Blueberries
Mix together the flour, baking soda, and sea salt in a medium mixing bowl.
In another bowl, beat together the coconut milk, eggs, maple syrup, and canola oil. Once thoroughly mixed, add this liquid mixture to the dry mixture.
Stir until the batter is mostly smooth. Then set it aside for 10 minutes to allow the flour to fully absorb the liquid ingredients.
Preheat a cast iron skillet on medium heat for 5 minutes. Add some oil for frying the pancakes.
Pour ¼ cup of the batter per pancake onto your preheated skillet, pan, or griddle.
Cook the pancakes for 1½ minutes per side, flipping when bubbles begin to burst at the surface and the edges begin to look cooked. Add blueberries before you flip!
Top with peach butter, mango, whipped cream, and more blueberries!!