Medium | Servings: 5 | Ready In: 25 minutes | Yield: 20 pancakes Hearty buckwheat and juicy blueberries are a classic pairing in this healthy breakfast recipe. Homemade vegan “buttermilk” adds a classic tangy note. Kids and adults will devour these sugar-free, whole grain pancakes. Ingredients 1 ½ cup plain unsweetened almond milk (12 oz) 2 tablespoons apple cider vinegar 2 tablespoons ground flaxseed meal (13 g) 6 tablespoons warm water (3 oz) ¾ cup buckwheat flour (90 g) ¾ whole wheat pastry flour (90 g) 1 ½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 teaspoon vanilla ¼ cup applesauce (57 g) 2 cups blueberries, divided (280 g) 2 tablespoons maple syrup, optional 2 tablespoons Coconut oil (or other neutral high-heat oil), for cooking How It’s Done: Preheat a griddle or non-stick pan over medium-low heat. To make the vegan “buttermilk”: Combine the apple cider vinegar and almond milk in a small bowl. Allow to sit for at least five minutes, until it starts to curdle and smell slightly sour. To make the flax “egg”: In a small dish, combine the ground flaxseed meal and 6 tablespoons warm water. Let sit 5 minutes, until you reach a gooey, “egg-like” consistency. To make the batter: In a large bowl, combine the buckwheat flour, whole wheat pastry flour, baking soda, baking powder, and salt. Use a whisk to sift the ingredients together. For the wet ingredients: In the bowl with the vegan “buttermilk”, add the applesauce, vanilla, and maple syrup
