Blueberry Buckwheat Pancakes

Best thing, by far to wake up to is a fresh batch of pancakes.  Once in a while, I attempt to mess with perfection and create a new variety of my favorite breakfast... today was blueberry buckwheat.  Hearty buckwheat has a slightly nutty, sweet flavor that is perfectly complimented by juicy blueberries.  Drizzle with *real* maple syrup and I better make a small batch because there will definitely not be leftovers!  

To make these, whisk together:

3/4 cup buckwheat flour

1/4 cup tapioca flour

2 teaspoons baking powder (low sodium)

1/2 teaspoon salt

1/2 teaspoon cinnamon

In a separate bowl, whisk (just until combined):

1 egg

1 egg white

1/2 TBS ghee or butter (melted and cooled)

1 tablespoon applesauce

2/3 cup almond milk (rice, soy or cows can be used as well)

Add the wet ingredients to the dry and stir in fresh or frozen blueberries (I use about 1 cup).  Spoon about 1/4 cup of the batter onto a pre-heated skillet and cook about one minute, until air bubbles appear.  Flip and let cook another 30 seconds to a minute so the pancake is browned on both sides.  Serve warm!

Buckwheat is a high protein and high fiber grain that is a great way to add variety to your diet.  As always, I opt for organic ingredients!  Enjoy!