Blueberry Buckwheat Pancakes

I love waking up early and whipping up pancakes on weekend mornings. Especially rainy mornings like today. These are so quick and easy to make you will never use a packaged pancake mix again. You can have them all made up before your loved ones are even out of bed. 🙂


1 cup all purpose flour
1/4 cup buckwheat flour (or regular flour)
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons canola oil (or other oil)
1/3 cup water
1 1/4 cups sweetened vanilla almond milk (or unsweetened almond milk + 2 tablespoons maple syrup)
1 cup frozen or fresh blueberries (optional)

Pre-heat a frying pan over medium to medium-low heat. In a large mixing bowl sift together all the dry ingredients. Add all the wet ingredients and stir just until combined.
Fold in the blueberries.

Using a 1/4 cup measuring cup add the batter to the heated frying pan. Use a nonstick cooking spray if your pan requires it.

Sorry I don’t have a lovely photo today, I was too excited to eat these!


Lilly leaning against me trying to stay warm on this chilly morning…