I have not been healthy lately. Like, not even a little bit. It’s been parties, and stagettes, and friends visiting from out of town, and dinners out with said friends, and far too much wine and too many gin and tonics with the same friends. It’s been a great summer so far, but it’s not so good for my health. So I had one of those days when I was thinking that I would be super healthy, and work out, and eat vegetables , and all those other things you’re supposed to do when you’ve been eating too much cake. But then instead I thought about blueberry pancakes and healthiness went out the window. Tomorrow guys. Tomorrow I’ll be better. Today, there are pancakes, and that is good enough my friends.
And their gluten free, so it’s like healthfood right? Yep. Totally.
Buckwheat Blueberry Pancakes
1 cup Buckwheat Flour
1 ¼ cup Buttermilk
1tsp Baking Soda
1tsp Baking Powder
2 tbsp Brown Sugar
½ tsp Salt
1 cup Blueberries
Neutral oil to fry them (like canola, or avacado oil)
Mix the buttermilk and egg together in the bottom of a large bowl.
Add together all the dry ingredients and pour them into the bowl. Mix them together until they are just combined. Add the blueberries.
Heat up a frying pan over medium heat, if you have a cast iron pan that works best.
Add in the oil and spoon the batter into the pan in small circles.
When bubbles appear on the surface flip the pancakes.
Wait another minute or two and then take the pancakes out of the pan and onto a plate. Keep this up until all the batter has been used.
Slather with syrup and enjoy.