AuthorMaria
In a large bowl, whisk together all of the dry ingredients (buckwheat flour through salt). In a smaller bowl, whisk together the eggs, yogurt, applesauce, and water. Add the wet ingredients to the bowl with the dry ingredients and whisk until combined.
Preheat a cast iron griddle or skillet over medium heat, using coconut oil to grease, if necessary. Once preheated, turn heat to medium-low and spoon 1/4 cup mounds of batter onto griddle or skillet and press down slightly to spread out batter. Cook for about 2 minutes and then add blueberries to uncooked side of pancakes. Flip and continue cooking for another minute or two, until browned on the bottom. Remove from griddle or skillet and serve warm with maple syrup. Enjoy!
Notes: We recommend using organic ingredients whenever possible.
Ingredients
Directions
In a large bowl, whisk together all of the dry ingredients (buckwheat flour through salt). In a smaller bowl, whisk together the eggs, yogurt, applesauce, and water. Add the wet ingredients to the bowl with the dry ingredients and whisk until combined.
Preheat a cast iron griddle or skillet over medium heat, using coconut oil to grease, if necessary. Once preheated, turn heat to medium-low and spoon 1/4 cup mounds of batter onto griddle or skillet and press down slightly to spread out batter. Cook for about 2 minutes and then add blueberries to uncooked side of pancakes. Flip and continue cooking for another minute or two, until browned on the bottom. Remove from griddle or skillet and serve warm with maple syrup. Enjoy!