‘The Urban Vegetarian’ Host Desiree Nielsen makes the yummiest breakfast, and nothing says breakfast quite like pancakes! In this recipe, she amps up the flavour while reducing the white flour in our diets by using nutty, satisfying buckwheat flour in its place.
Serves 4
Ingredients:
1 cup (240 ml) buckwheat flour
1 teaspoon (5 ml) baking powder
½ teaspoon (2.5 ml) baking soda
1/2 tablespoon (7.5 ml) brown sugar
1/8 teaspoon (.75 ml) salt
¾ cup (180 ml) buttermilk
1 egg
2 tablespoons (30 ml) butter, melted
½ teaspoon (2.5 ml) vanilla extract
½ orange, zest only
For topping: whipped cream, honey, blueberries
Method:
Preheat oven to 200 F (95 C).
Add buckwheat flour, baking powder, baking soda, brown sugar, salt, to a bowl and stir to combine.
Add buttermilk to a second bowl. Crack eggs into bowl and beat. Add melted butter and vanilla and mix in. Add orange zest and mix.
Pour wet ingredients into dry ingredients, stirring to combine.
Stir in blueberries.
Melt coconut oil in skillet. Spoon some batter into heated skillet.
Cook until you see small bubbles coming up on the edges of the pancake. Slide a lifter under the pancake to check. Flip and cook the other side until the pancake is cooked through, 1-2 minutes. Transfer to the oven to keep warm.
Repeat until all the batter has been used.
Serve warm, topped with whipped cream, honey, and blueberries.
Enjoy!
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