Blueberry Buckwheat Pancake Minis

The Best Vegan, Gluten-Free, Kid-Friendly healthiest pancakes

This is another version of my healthiest, cleanest and also very delicious pancakes. I made them into mini’s because my children love cute looking foods and it changes things up.

I use soaked buckwheat groats which is even better than straight buckwheat flour because soaking removes some of the phytic acid found in all grains and legumes, and makes nutrients a lot more bio-available! And, not to mention, buckwheat is loaded with nutrients and is gluten-free.

Make a huge batch of these pancakes and freeze them for those hectic mornings.

Ingredients

1C dry, raw buckwheat*
1C milk (nut milk, coconut milk or dairy all work great)
3 tbs grinded chia seeds
1/2 c. of blueberries (frozen or fresh)
1 ripe banana
0.5 tsp baking soda
0.5 tsp baking powder
pinch of salt
2 tbs. maple syrup or honey

*Please make sure to use the raw, greenish buckwheat groats and not the brownish roasted ones!!

Instructions

1. Thoroughly wash and soak the buckwheat for at least an hour. Soaking removes some of the bad phytic acid and makes nutrients more bio-available.
2. Drain and thoroughly wash the buckwheat again.
3. In the food processor or blender, combine all the ingredients and blend until smooth.
4. Let sit for 5 minutes for chia seeds to absorb some moisture and thicken the batter.
5. On the frying pan, scoop the desired amount of batter for each pancake and fry for about 2-3 minutes on each side, medium heat
6. Transfer onto a plate and let cool.

Serve with nut butter, fruit, berries or yogurt. I love it with almond butter and thins slices of apples on top.

Store in the fridge for 4 days or freeze for up to a month.

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