Ingredients:
• 2 C Buckwheat Flour

• 1 1/3 C Almond Milk

• 2 Flax Eggs ( 2 Tbsp Ground Flax + 1/4 C Water or 3 Tbsp Chia Seeds + 6 Tbsp Water for Two Chia Eggs)

• 1/2 tsp Baking Soda

• 2 1/2 tsp Baking Powder

• 2 tsp Vanilla

• 1/4 Maple Syrup

• 1/4 C Coconut Oil (Melted)

• 1 1/2 C Fresh or Frozen Blueberries (unthawed)


Instructions:


​Preheat and lightly grease pan to med heat.

Make flax (or chia) eggs and set aside.

Add all ingredients to med sized mixing bowl and stir till combine.

Add 1/4 C sized portions to pan and cook until bubbles appear through middle. Flip and cook on remaining side 1-2 mins or until golden brown.

Repeat until batter is gone.

Enjoy!


Blueberry Buckwheat Pancakes