Ingredients
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1 cup (240 milliliters) buckwheat flour
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1 teaspoon (5 milliliters) baking powder
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1/2 teaspoon (3 milliliters) baking soda
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1/2 tablespoon (12 milliliters) brown sugar
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Pinch of salt
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3/4 cup (180 milliliters) buttermilk
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1 egg
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2 tablespoons (30 milliliters) butter, melted
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1/2 teaspoon (3 milliliters) vanilla extract
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Zest of 1/2 orange
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For topping (optional): whipped cream, honey, blueberries
Directions
- Preheat oven to 200F (95C).
- Add buckwheat flour, baking powder, baking soda, brown sugar, salt, to a bowl and stir to combine.
- Add buttermilk to a second bowl. Crack eggs into bowl and beat. Add melted butter and vanilla and mix in. Add orange zest and mix.
- Pour wet ingredients into dry ingredients, stirring to combine.
- Stir in blueberries.
- Melt coconut oil in skillet. Spoon some batter into heated skillet.
- Cook until you see small bubbles coming up on the edges of the pancake. Slide a lifter under the pancake to check. Flip and cook the other side.
- Top with whipped cream, honey and blueberries. Enjoy!
