One thing that I both love and hate about gluten free baking are gf flour blends. Yes, they are convenient and designed to match 1-to-1 for most wheat flours. The downside is that they are often filled with less than wholesome or nourishing ingredients. In addition to that, they are often expensive (at least the good ones). So, whenever possible, I try to use whole-foods based grains in my cooking and baking. In this recipe, I definitely tackled that idea and was pleasantly surprised by the results.
These pancakes have become a new go-to for me because they hardly take any time to whip up, don’t dirty a ton of dishes, and please almost anyone - because lets be honest, who doesn’t like a blueberry pancake?
Give these cakes a try - you and your brunch party are sure to love them!
- ½ cup dry qunioa
- ½ cupbuckwheat groats
- 1 cup coconut milk
- 1 egg
- 1 tsp cinnamon
- 1 tsp vanilla
- pinch of salt
- ½ cup blueberries (fresh or frozen)
- Boil 4 cups of water in a small saucepan. Remove from heat and add buckwheat and quinoa. Give it a quick stir and let it rest for at least 30 minutes.*
- After the grains are done soaking, strain and rinse them under cold water. Dump into a high-speed blender with milk, egg, cinnamon, vanilla, and salt. Blend on high until smooth and creamy. Add the blueberries and pulse a few times. Your blueberries should be crushed into tiny pieces and your batter should be blue.
- Turn your oven to warm (about 150 degrees) and place large, oven-safe plate inside.
- Heat a large skillet over low heat (I had my heat setting on 2-3). Melt a tsp. of coconut oil in the pan. When hot, drop ¼ cup amounts of batter onto the skillet. Flip once the edges of the cakes are bubbly and darker in color (about a minute). Let the pancakes cook on opposite side for another 30 seconds and transfer to plate inside the warm oven. Repeat with remaining batter.
- Serve immediately with toppings of choice. Leftovers will keep in the refrigerator for up to 3 days or freezer for a month.