Name: Blueberry Apple-Cinnamon Pancakes
Yield: 6
Ingredients: 1 ¼ cups buckwheat flour; ¾ cup cornmeal; 1 tbsp cane sugar; 1 ½ tsp ground Ceylon cinnamon; ½ tsp ground turmeric; ¼ tsp ground ginger; ¼ tsp ground nutmeg; 1 tsp baking powder; ½ tsp baking soda; 1 pinch salt; 2 eggs, beaten; 1 cup yogurt; ½ cup applesauce; ¼ cup water; 1 cup blueberries

AuthorMaria

[cooked-sharing]

Gluten-Free Blueberry Apple-Cinnamon Pancakes

Yields6 Servings

1 ¼ cups buckwheat flour

¾ cup cornmeal

1 tbsp cane sugar

1 ½ tsp ground Ceylon cinnamon

½ tsp ground turmeric

¼ tsp ground ginger

¼ tsp ground nutmeg

1 tsp baking powder

½ tsp baking soda

1 pinch salt

2 eggs, beaten

1 cup yogurt

½ cup applesauce

¼ cup water

1 cup blueberries

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.

CategoryBreakfast, Gluten-Free, Nut-Free, Summer, Vegetarian

Ingredients