Low Iodine Buckwheat Pancakes with Blueberries & Honey
Total time35 min
Prep time10 min
Cook time20 min
4.5(27)
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Learn more →Ingredients
4 servings
For the batter
- 1 ½ cups buckwheat flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- 1 ¼ cups plain whole-milk yogurt
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 tbsp honey
- 2 tbsp coconut oil, melted and slightly cooled, plus more for the pan
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
For serving
- honey, for drizzling (optional)
- fresh blueberries, for serving (optional)
Instructions
- 1
Whisk together the buckwheat flour, baking powder, baking soda, cinnamon, and salt in a large mixing bowl until evenly combined.
- 2
In a medium mixing bowl, whisk together the yogurt, eggs, honey, melted coconut oil, and vanilla extract until smooth.
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