Recipe: Blueberry Buckwheat Pancakes For Two :: Easy Like a Sunday Morning

Recipe: Blueberry Buckwheat Pancakes For Two :: Easy Like a Sunday Morning

Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.


I feel, there’s something very special about pampering yourself and your loved ones with a delicious made from scratch breakfast. Although, pancakes would be perfect for a nice little Romantic Breakfast for Two, my sweetie doesn’t like buckwheat pancakes and I can’t tolerate the wheat flour in his made from scratch pancs.

This morning, I decided to take the time to pamper myself. I’m thinking I might even top my Blueberry Pancakes with some fresh sugar-free whipped cream and a handful of fresh berries. It will be both beautiful and delicious! Now that’s what I call pampering oneself!

You will notice in my instructions, I don’t stir the berries into the batter. I like to sprinkle them on top of the batter, after I’ve poured it into the frying pan. I find the batter is easier to pour without the berries, the pancakes end up with a nicer shape and it’s easier to get an even distribution of berries.

Okay, now you’re probably wondering why I have a picture of this cute little Steller’s Jay on a posting about Blueberry Buckwheat Pancakes? Well, the last time I made these pancakes, we were staying in a beautiful log cabin, situated near a cliff overlooking the Ocean on the Wild Pacific West Coast. I could go on and on and on about how beautiful and relaxing it is to stay at the Point No Point Resort just outside the Island community of Sooke BC but that would totally distract me from getting this recipe posted and I’m already a day late as it is.

Anyhow, that day in the cabin, I used way too much oil in my frying pan and the burner was too hot. I ended up burning the first set of pancakes. When I opened the cabin door to let out some of the smoke, I found this cute little fellow sitting on the porch railing waiting for a handout. He didn’t seem too bothered by the smell of burnt pancakes.

If like me, you find beauty in natural surroundings, you might like this Beauty in the Eye of the Beholder series that a fellow blogger, Caneel of Mama Me Gluten Free writes. I subscribe to Caneel’s blog by email and look forward to seeing what beauty she has chosen to share with her readers each day. Updates like hers inspire me and serve to remind me of how much beauty there is around us. We only need make the effort to slow down and let ourselves take it in.

I know I’m capable of finding beauty in each day. When I was battling Depression, I kept a “Grateful Journal”. Each day I would try to write about at least five things I was grateful for. The first week, my journal was pretty predictable. I wrote about the shared love of my family and how grateful I was to live in this perfect rancher, in a wonderful quiet neighbourhood, in a beautiful city surrounded by beautiful mountains on one side and an ocean on the other.

On days when I took the time to write in my journal, you could count on my leaving the house with a smile on my face. Having a smile on my face seemed to help me view my surroundings with a more open heart and to take in more of the goodness and beauty around me. My journal entries started to change, I wrote about things like…

  • the young man who offered up his seat on the train
  • the waitress who told me I have beautiful eyes
  • how good I felt after giving a ride to a woman who had become lost after taking a bus to visit her cousin (she asked for directions, I told her I knew her cousin and I drove her to her front door)
  • the shy smile and a whispered “God Bless’ I received after sharing my lunch with a young homeless woman. Her smile was one of gratefulness to a stranger. I pray God is watching out for her.

As I write these things, I realize, I didn’t examine people’s actions or look for ulterior motives. Sure the guy on the train might not have acted as a gentleman. He may have felt sorry for me, an older person who probably needed the seat and maybe the waitress was trying to get a bigger tip but I just smiled and said thank-you or you’re welcome. With each of these actions or reactions, I felt a bit more happiness seep into my heart.

I guess it was looking at the picture of the little Stellar’s Jay that made me think about Caneel’s Project and that made me remember the days when I kept a “Grateful Journal”.

I’m forever grateful for the people and the love that surrounds me but I don’t often treat myself as if I’m grateful for being me. I’ve decided that has to change! Today, I made myself some of these beautiful and delicious Blueberry Buckwheat Pancakes and right after I finished taking pictures, I added a dollop of Whipped Cream and fresh berries to my lovely pancakes and I sat down, put my feet up and I savoured every bite.

As for pictures of the fully dressed, most special treat just for me…well I’m afraid I didn’t get any. You’re just going to have to imagine a picture of me on this day when I decided I was grateful for being myself and now that you’ve joined me, I would like to share this recipe along with a bit of loveliness from my heart to yours.

Blueberry Buckwheat Pancakes For Two
 
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Summary: I love this recipe. Not only are the pancakes pretty and delicious, but the recipe makes a nice small batch. The perfect amount for two people to share. Unless you’re really hungry like I was, then it only makes enough to feed one.
Gluten Free | Grain Free | Refined Sugar Free | Real Food | Vegetarian
Ingredients
*** Always refer to packaging labels for the most up to date allergy information
  • 2 Tbsp coconut flour
  • 2 Tbsp pure buckwheat flour
  • 1 Tbsp almond meal
  • ½ tsp baking soda
  • Pinch of salt
  • 1 egg, beaten
  • ¼ Cup plain unsweetened yogurt (I used my homemade Kefir Yogurt)
  • 2 – 3 Tbsp almond milk, or milk of choice (I used about 2½ Tbsp)
  • 2 tsp honey
  • 1 Tbsp coconut oil, melted
  • ¼ Cup blueberries, fresh or frozen (I used frozen wild blueberries)
Instructions
  1. In a small bowl, mix the coconut flour, buckwheat flour, almond meal, baking soda and salt until well blended
  2. Add the beaten egg, yogurt, almond milk, honey and melted coconut oil, stir together. The batter will be fairly thick.
  3. Preheat a lightly oiled (I used about a half teaspoon of coconut oil) frying pan or griddle on medium heat. These pancakes burn easily, so you’ll have to keep a close eye on them.
  4. Spoon or pour about 2 – 4 Tbsp of batter, depending on the size of pancakes desired, on the preheated surface.
  5. Quickly, scatter a few blueberries over the pancake batter as it’s cooking in the pan.
  6. Cook until bubbles form on top of the batter. You will have to be patient, these pancakes will take a minute or two longer than traditional wheat pancakes.
  7. Once bubbles have formed and popped, the pancake batter should be brown around the edges and firm enough to flip over to cook the other side.
  8. Serve topped with a pat of butter and some pure maple syrup, if desired.
Notes
Caution: These pancakes burn easily. For best results, cook at medium heat in a frying pan or griddle that has been barely brushed with oil (I used coconut oil). You don’t want the pancakes to stick to the pan but using too much oil can cause the outside edges to cook too quickly and burn.

Variations: ***Please keep in mind that making substitutions will change the final outcome.

For a special treat, top these Blueberry Pancakes with whipped cream, a drizzle of pure maple syrup and some fresh berries. Yum!Yum!

Enjoy!

Laureens Signature
To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here


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Laureen Fox
Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in this Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.

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11 comments

    • Laureen says:

      Erin, if you’re okay with coconut flour, you could try increasing the coconut flour and leave the almond meal out. Or I imagine Sorghum or any of the bean flours would probably work. Please stop back to let me know what you used and how things turned out

  1. Caneel says:

    Laureen – what a wonderful post! (And thank you so much for including me in it!) I love the things you wrote in your grateful journal as it started to change. I really like your idea of the journal and said before I need to incorporate it into what I’m doing each day – I REALLY need to just do it! There’s a little journal that would perfectly fit in my purse or pocket that I’ve been eyeing at the bookstore for a while. I think I need to make a visit this week. :)

    Your little jay is precious – I wish we had those around here! And your pancakes look oh-so-yummy. Have a great day!

    • Laureen says:

      :) Hi Caneel, I’m glad you like my post. I think you should treat yourself the next time you’re in that bookstore. A pocket size journal would be perfect!

  2. What a lovely post! Thank you so much for sharing it – there is so much good advice in it!

    I like your wonderful pancakes too!. I always add my blueberries to pancakes as they are cooking as well. I have not made buckwheat pancakes before though – they look and sound delicious.

  3. Alea says:

    Your pancakes look fantastic. I like your tip of sprinkling the berries on top, that would definitely help keep the color from bleeding and is probably why you have pancake with blue berrries rather than blue pancakes with berries. :)

    I also appreciate how unjudgemental our birds are. :)

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