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Buckwheat Blueberry Pancakes

Frontload your daily nutritional requirements with these satisfying and fluffy flapjacks.
Prep Time5 mins
Cook Time10 mins
Resting Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: Gluten-Free
Servings: 6 People
Calories: 208kcal
Author: Alison Borel


  • 2 tablespoons butter melted
  • 1 egg divided
  • 1 1/3 cup soy milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • 1 cup buckwheat flour
  • 1 teaspoons coconut sugar or other sweetener
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup pecans chopped
  • 1/3 cup blueberries
  • 1 lemon sliced in six wedges
  • 1 1/2 cup Greek yogurt high protein


  • Add the vinegar into the cup of milk and let it sit for five minutes. In a big bowl, combine wet ingredients (except the egg-white): butter, egg yolk, soy milk with apple cider vinegar, and vanilla. In a small bowl, blend together flour, baking powder, baking soda, Pour the dry ingredients into the wet and mix well, but do not over mix. Gently add the blueberries if you prefer not to add them to each individual pancake. Stir gently to avoid mixing the color too much.
  • Rest for twenty minutes, if you have time. If not, you can still proceed with good results.
  • Whip the egg-white until it’s in a soft peak stage, and then gently stir it into the mix. If you can see bits of white in random spots, that’s fine.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. If you are using nuts, berries, or chocolate chips, add them now and gently press them into the batter.
  • When bubbles rise to the surface and the bottoms begin to brown, flip them with a wide spatula. The first side usually takes 2-4 minutes. After the first pancake or two, you may need to reduce the heat to a lower temperature to avoid burning.
  • Cook until second sight is light-brown. Serve or hold in the oven on an oven-safe plate for up to 15 minutes at 200 degrees.
  • Squeeze a lemon slice on the pancake, top with 2 tablespoons of yogurt and any extra fruit or nuts you might have. If desired, you can add some honey, maple syrup, or date syrup but we think it tastes great without the added sugar.


After refrigeration, the batter may become very dense. Letting it come to room temperature for 15-20 minutes is your best bet. If you’ve already added the egg-white, feel free to add more milk or even water to make the batter easy to spread. Start with 3 tablespoons and then one additional tablespoon (usually five at most) until it’s pourable.
If you wish to instead make waffles, decrease the milk to one cup instead of 1 1/3.
Raspberries, chocolate, and other nuts also taste amazing in buckwheat pancakes! 
Can be made ahead and refrigerated or frozen. Will keep in fridge for a week, up to three months in the freezer. 


Serving: 1cup | Calories: 208kcal | Carbohydrates: 22g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 281mg | Potassium: 389mg | Fiber: 3g | Sugar: 5g | Vitamin A: 375IU | Vitamin C: 14mg | Calcium: 179mg | Iron: 2mg |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6