Blueberry Buckwheat Pancakes



Prep time5 minutes
Cooking time10 minutes
Total time15 minutes


These pancakes are the perfect vessel for Nova Scotia blueberries. Also, their lack of gluten makes them a welcome change for more sensitive tums.  The inspiration for this recipe came rather shamelessly from, one of my absolute favourite food blogs. I used blueberries, she used strawberries, I say do whatever makes you smile. 


1 1⁄4 c
large egg
1⁄2 t
vanilla extract
1 1⁄2 c
blueberries ((more or less))
1 c
buckwheat flour ((Kate suggests half buckwheat and half all-purpose, if you would like a fluffier pancake, but beware of the gluten!))
1 T
white, brown, or coconut sugar
1 t
baking powder and soda ((one skinny tsp of each))
1⁄4 t
butter or coconut oil ((for grilling))


  1. 1    Mix together dry ingredients evenly. 
  2. Measure out buttermilk*, then beat in egg and vanilla extract. Add blueberries.
  3. Add wet mixture to dry ingredients and stir until just blended. Try not to over mix or they might get a bit tough. 
  4. Grill in a greased frying pan for 2 to 3 minutes on both sides. I made mine about 10 cm across, but you are really only limited by your spatula skills. They are ready to flip when little bubbles form on the top. 
  5. Keep them warm either in a preheated oven or a covered plate. Serve immediately, with butter and apple blueberry compote for a touch of the gourmet! 


* Dairy free buttermilk can be made! Combine 1 cup of dairy-free milk (coconut, almond, soy, whatever you got!) and a tablespoon of lemon juice or vinegar. Let it sit for about five minutes before using it in the recipe. 


Try this with the Apple Blueberry Compote and maybe even a delicious smoothie!