Buckwheat Blueberry Lemon Pancakes

A new twist on an old favorite, these buckwheat blueberry lemon pancakes are magic on a weekend morning!  Gluten free and bursting with flavor, these pancakes are easy to make and easy to enjoy!

INGREDIENTS

1 ⅓ cups buckwheat flour
2 tsp baking powder
2 large eggs
⅔ cup milk, or non dairy milk
½ tsp vanilla extract
1 Tbsp maple syrup
⅔ cup fresh blueberries
Zest of 1 lemon
Oil or butter, to cook the pancakes

DIRECTIONS

• Whisk together the buckwheat flour and baking powder in a mixing bowl to combine.

• In a separate large mixing bowl, whisk together the eggs, milk, vanilla extract, and maple syrup until well combined.

• Sieve the flour mixture into the bowl with the wet ingredients and fold everything together.

• Add the blueberries and lemon zest and fold them through.

• Heat some oil or butter in a frying pan on a medium temperature.

• Once the pan is hot, add about ¼ cup of the batter for each pancake.

• Cook for 2 minutes, until bubbles appear on the surface, then flip the pancakes and cook for 2 minutes more on the other side.

• Repeat with the remaining batter until all the pancakes are cooked.

• Serve, optionally with fresh fruit and maple syrup.