We love pancakes every day of the week! This recipe uses my pancake base recipe, and I add blueberries to the batter. If you like banana pancakes, you can also replace the blueberries with one mashed banana. Of course, there are lots of healthy options for the toppings. Try fresh seasonal fruit or top them with nut butter or thick coconut yogurt. Get creative!

Ingredients

• 1 cup buckwheat flour

• 1 cup almond milk (or nut milk of your choice)

• 1 tsp natural vanilla extract

• 1 cup fresh blueberries

• 2 tbsp coconut oil for cooking

Preparation

1. In a mixing bowl, pour the milk and slowly sift in the buckwheat flour while whisking. You need to avoid any flour lumps. Next, add the vanilla extract and the blueberries, and whisk again.

2. In a ceramic pan (I prefer ceramic rather than Teflon as my non-stick pan option), add a pinch of coconut oil and turn the heat to medium. When the pan heats up, scoop about ¼ cup of batter onto the pan and cook until golden. Flip the pancake with a spatula and cook the other side until golden. Keep it up until there is no more mix.

3. I often use a large pan so I can cook four pancakes at the same time. This can speed up the process, especially when you have hungry kids waiting in the kitchen :)