Tru-Berry Buckwheat Pancakes
Recipes

Tru-Berry Buckwheat Pancakes

Ingredients

1 Cup of Buckwheat Flour

2 Eggs

2 Tablespoons of Maple Syrup

2 Tablespoons of Coconut Oil, Melted

  (and extra coconut oil for frying)

1 Teaspoon of Vanilla

1 Teaspoon of Baking Powder

Pinch of Coarse Salt

1 Cup of Almond Milk, Unsweetened

½ cup of Blueberries

¼ cup of Aronia berries

Unlike flour, buckwheat is naturally gluten-free, has a tasty, nutty flavor, and makes a more nutritious pancake. Tossing in some juicy berries like Aronia and blueberry add a fresh taste to the traditional breakfast. Using almond milk and coconut also makes these delicious flapjacks totally dairy-free! Berry Buckwheat pancakes are an easy substitute for people who want to switch up a classic with a healthy twist. Let’s get started:

Directions

  1. Add everything but the almond milk and blueberries to your food processor, then blend until combined.
  2. Slowly add almond milk to the mixture until it is smooth and thick, but still runny.
  3. Heat coconut oil in a pan on medium-low heat. Drizzle enough batter onto the pan for the desired pancake size, then sprinkle berries on top.
  4. Cook until bubbles are forming on the top of the pancake, then flip. Cook until golden brown (about an additional 30 seconds).
  5. Plate and serve with extra blueberries and maple syrup!

Enjoy as part of a balanced breakfast!

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