Hellooooo summer! Well, maybe not for you guys up in the North East but here in South Florida we have officially skipped spring! It's hot, getting humid, but still beautiful. When I think of summer there is one word that instantly comes to mind: blueberries. Every summer my parents would drop me off at camp in northern Maine and I would spend the afternoons swimming in the icy lake and picking wild blueberries with my camp friends. It was heaven. So whenever berries come into season I get beyond excited, as they always bring me back to my childhood. These pancakes are made with buckwheat, which is really not a wheat at all- it's a ground up seed, and turmeric which has incredible anti-inflammatory properties. The pancakes are drizzled with a warm blueberry maple syrup that truly ties the whole thing together.
2 cups buckwheat flour
1 teaspoon baking powder
½ teaspoon cardamom or cinnamon, which ever spice you prefer
3 teaspoons organic turmeric powder
1 teaspoon vanilla extract
1 1/2 cups plant-based milk
2 tablespoons refined coconut oil, divided
1 cup frozen or fresh blueberries
3 tablespoons pure maple syrup, plus more for serving
Combine the dry ingredients (buckwheat, baking powder, cardamon/cinnamon and turmeric) in a large bowl and mix well.
In a separate bowl mash the banana until all the lumps are worked out. Add in the wet ingredients (vanilla extract, plant-based milk) and mix well.
Combine the wet and dry ingredients, mix until the batter is smooth.
Heat 1 teaspoon of the coconut oil in a skillet over medium heat, once warm add 1/4 cup of the batter. Allow bubles to form over top, about 2-3 minutes, before flipping. Repeat until all the batter is gone, using more coconut oil as needed.
Keep cooked pancakes warm by placing them in the oven on the lowest setting while the remaining pancakes are cooking.
When you have just a couple more pancakes left to make, add the berries and maple syrup into a small sauce pot of medium heat, stirring often for 4-5 minutes. You can mash some of the blueberries with the back of a spoon a little bit to make the sauce a little thicker.
Serve panackes with a scoop of the warm blueberry maple syrup and some additional syrup if desired.
Recipe adapted from Red Nails Green Veggies
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