buckwheat blueberry pancakes

i’m not the biggest fan of breakfast foods. maybe it’s because i don’t do bacon, ham, eggs or cheese. it could also be that i usually don’t wake up until it’s time for lunch.

either way, i’ll eat something tasty and sweet no matter what hour of the day it is, and these hardy little pancakes definitely qualify.

blueberry buckwheat pancakes
1/2 c buckwheat flour
1/4 tsp baking powder
1/8 tsp baking soda
pinch of salt
1/2 c soy milk
1 tbsp lemon juice
1/2 tbsp earth balance or other butter substitute
1/2 tbsp maple syrup
1/2 c blueberries

first mix the soy milk and lemon juice together and set aside to thicken.

meanwhile mix together flour, baking powder and soda, and salt in a large bowl.

once the soy milk and lemon juice has been sitting for a few minutes it should be slightly thicker. mix in the earth balance and maple syrup, then add the mixture to the dry ingredients.

mix well and add the in blueberries last. i like to use frozen blueberries because they stay intact while cooking.

in a pan on low heat, melt a bit of earth balance (about a teaspoon) and be careful not to burn it.

in a large pan you can cook several small pancakes or one big one. once the batter begins to bubble you know it’s time to flip, each side only needs about 2 minutes to cook.

keep them warm on a plate in the oven at 250F until ready to serve. beware: the plate will remain very hot for a while.

then you can spread more earth balance and drizzle maple syrup over them.

yields enough for 2 people–1 if you’re really hungry.