Buckwheat Buttermilk Pancakes
1¾ cups (8½ ounces) whole grain buckwheat flour
1½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon kosher or sea salt
2 large eggs
3 tablespoons coconut oil, plus extra for topping
2 tablespoons raw honey
1 teaspoon pure vanilla extract
2½ cups buttermilk Coconut or grape seed oil
Blackberries for garnish (optional)
Buckwheat is not wheat, but a fruit seed related to the rhubarb plant. Buckwheat is gluten free and high in protein and fiber with an earthy, nutty flavor and a rich brown color. Enjoy these hearty, high-energy pancakes topped with superfood Blackberry Sauce instead of syrup.
1. Preheat oven to 200°, and place a rimmed baking sheet inside the oven to keep cooked pancakes warm.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a small bowl, whisk eggs, coconut oil, honey, and vanilla until smooth. Whisk in buttermilk. Don’t worry about small lumps from the coconut oil. Pour the liquid ingredients into the dry mixture, and whisk together. Batter will be thick.
4. Heat a large nonstick griddle over medium heat. Reduce heat to medium-low and grease with oil. Using a ¼ cup measure, pour batter in circles onto hot griddle. Allow batter to cook until small bubbles start to form and break on the top. Then carefully flip the pancake. The top of the pancake should be golden brown.
5. Cook pancakes about 1 minute on the other side, and then move them to the baking sheet and set in the oven. Cover with a clean kitchen towel while you make the rest of the pancakes.
6. Serve pancakes with a drizzle of melted coconut oil, blackberries, and Blackberry Sauce.
Blackberry Sauce
2 (10-ounce) bags frozen (or fresh) blackberries
2 teaspoons raw honey
This sauce is perfect over buckwheat pancakes but works equally well as a dessert sauce. It is great swirled into plain Greek yogurt for a snack or quick breakfast. It is easy to make year-round with frozen berries of any kind. Use fresh berries when they are in season. Extra sauce freezes well.
à 2 cups
1. Thaw berries in the refrigerator overnight or in a small saucepan over low heat. Break them apart as they thaw.
2. Puree berries in a blender until smooth. Pour the berry puree into a sieve or strainer set over a bowl. With the back of a ladle, press the berries through the sieve until all that is left in the sieve is seeds. Discard seeds.
3. Stir honey into berry puree.
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