Blueberry Lemon Buckwheat Pancakes
Pancakes tend to be one of those breakfast foods that spike your blood sugar, leaving you feeling tired and lethargic after. My Blueberry Lemon Buckwheat Pancakes aren’t made with All-purpose white flour but instead are made from buckwheat flour and coconut flour. They contain fiber from both flours and some healthy fat from coconut milk and coconut flour. They’re topped with Lemon Coconut Whipped Cream and walnuts for more healthy fats, as well as a drizzle of Maple Syrup, more blueberries and lemon zest.
A half cup of coconut flour contains 20 grams of fiber, 64 grams of carbohydrates, 8 grams of fat and 8 grams of protein. The same serving of Buckwheat flour contains 8 grams of fiber, 42 grams of carbohydrates, 2 grams of fat and 8 grams of protein. Now let’s look at All-purpose white flour. It contains 1.5 grams of fiber, 47.5 grams of carbohydrates, 0.5 grams of fat and 6.5 grams of protein. As you can see both the coconut flour and buckwheat flour contain significantly more fiber but also more fat and protein, which all help maintain balanced blood sugar.
Blueberry and Lemon pair well in my books. I’ve tried creating a blueberry lemon square recipe in the past that didn’t turn out, so I used that flavour combo for these pancakes so I could get it on the blog! I used frozen, defrosted blueberries for my pancakes but you could use fresh as well. The frozen, defrosted blueberries turn the pancakes a pretty blue colour.
I always find pancake pictures so pretty! You can dress them up with different toppings like various fruits, nuts and seeds and different sauces, like cashew cream. I added lemon zest to the Coconut Whipped Cream to help bring out the lemon flavour a bit more. Pancakes can be made with different flours too and I’ll definitely be creating more variations for the blog.
- 1 c buckwheat flour
- 1/2 c coconut flour
- 2 c coconut milk
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 2 eggs
- 1 1/2 c blueberries
- 1 tsp lemon zest
- Optional: 2 tsp coconut sugar
- Lemon Coconut Whipped Cream
- Coconut cream from 1 can
- 1 tbsp maple syrup
- 1/2 tsp lemon zest
- Maple syrup (Canada No.2)
- Mix dry ingredients together in a medium bowl.
- Combine wet ingredients together in a small bowl then pour into dry ingredients. Stir to mix well.
- Heat a skillet on medium-low heat and pour 1/4 c batter for each pancake. I used an electric frying pan at 275 degrees.
- Let cook on one side until bubbles stop appearing and lightly browned. Flip and cook through.
- To make coconut whipped cream remove can from the fridge and open up. Remove thick cream from the can and store liquid for use in smoothies. Whip coconut cream in a cold bowl until thick and peaks form.
- Add maple syrup and lemon zest to the coconut whipped cream and whip to combine.
- Serve pancakes with lemon coconut cream and additional toppings of your choice.