Blueberry banana pancakes

This blueberry banana pancake recipe has been a staple in my family. The high content of buckwheat flour in the base makes it one of the most fibrous and nutritional breakfast foods. Buckwheat, despite having the word “wheat,” is naturally gluten-free. Its flour produces surprisingly fluffy and light pancakes and has an earthy flavor to them. Buckwheat flour alone may not make the best pancakes because the flour itself has a strong flavor, but, mixed with a simple base, flour enhances the buckwheat flavor making it a satisfying breakfast food.

Ingredients

• ½ cup buckwheat flour
• ½ cup all-purpose gluten-free flour
• 1 tsp baking powder
• Pinch of salt
• ½ cup almond milk
• 2 eggs
• 2 tbs melted butter
• 2 tbs honey
• Blueberries
• Bananas 

Directions

• Combine the buckwheat flour, all-purpose gluten-free flour, baking powder, salt, almond milk, eggs, melted butter, and honey in a large bowl. Whisk the batter and set aside for 10-20 minutes.
• Add the blueberries to the batter and combine until the berries are coated.
• Coat a hot griddle with butter and start pouring.
• Serve with sliced bananas and lots of maple syrup.